Egg & Bean Breakfast Burrito

Amount Per Serving calories 313 % Daily Value * Total Fat 12 g 19 % Saturated Fat 4 g 18 % Monounsaturated Fat 4 g Polyunsaturated Fat 2 g Trans Fat 0 g Cholesterol 423 mg 141 % Sodium 478 mg 20 % Potassium 385 mg 11 % Total Carbohydrate 32 g 11 % Dietary Fiber 7 g 29 % Sugars 2 g Protein 20 g 40 % Vitamin A 12 % Vitamin C 1 % Calcium 17 % Iron 22 %

Category: Breakfast

Cuisine: not set

Ready in 15 minutes

by RForney

Ingredients

4 large Eggs

1 large Whole wheat tortilla

.5 cup Black beans rinsed

2 tablespoons Salsa

Directions

Crack 4 eggs into a glass bowl and whisk until well yolk and white are well combined. Pour the eggs onto a nonstick pan and scramble them on stovetop over medium heat. Move the eggs around to cook the still wet portions. Remove the eggs when they’re still slightly wet and set aside. Rinse your canned black beans to get rid of excess sodium, and set aside. Lay the tortilla on a flat dish. Layer the eggs, beans, and salsa. Roll the burrito, and slice in half. Serve immediately.

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