Cheesy Black Bean and Egg Burritos
3
Points® value
Total Time
25 min
Prep
20 min
Cook
5 min
Serves
8
Difficulty
Easy
A batch of these whole-grain burritos in the freezer will serve you well on busy mornings (or too-busy-to-cook nights). They’re wrapped in parchment paper before they’re frozen, so all you have to do is pull one out and warm it (still in its wrapping) in the microwave for about 3 minutes—and voila, you have a hot, cheesy, filling breakfast that’s good to take on the go. A little bit of Greek yogurt is whisked into the eggs before they’re scrambled to keep them moist and tender, even after being frozen and reheated.
Ingredients
Plain fat free Greek yogurt
½ cup(s)
Kosher salt
¼ tsp(s)
Raw egg
8 large
Cooking spray
2 spray(s)
Low-carb, high-fiber tortilla wraps
8 tortilla(s), whole-wheat variety
Canned low sodium black beans
30 oz, (2 [15-oz] cans), rinsed and drained
Fat free salsa
1 cup(s), divided
Uncooked scallions
½ cup(s), chopped
Reduced-fat cheddar cheese
1 cup(s), shredded, (4 oz)