This is a healthy alternative to the traditional greasy Mexican breakfast burrito, and my version still maintains delicious hints of Mexican flavor. It’s packed with lean protein and I was able to whip this up in less than 5 minutes.
Estimated Time: 5-10 minutes
Ingredients (serves 1):
- Egg Whites – 3 items
- Canned Black Beans – 1/8 cup
- Premade Pico De Gallo Salsa – 2 tbsp
- High Fiber Wheat Tortilla (I use La Tortilla Factory – Low Carb, High Fiber) – 1 large tortilla
- Ground Cumin – 1 tsp
- Cooking Spray – 1 spray
First, warm up the tortilla in a toaster oven. While it’s warming up, spray a large skillet with non-stick spray and warm up the pan on high heat. Mix three egg whites with the cumin, and when the pan is hot, pour the egg white mixture onto the pan. Since the pan is on high, the egg whites should cook very fast. Pop the black beans in the microwave for thirty seconds. Remove tortilla from the toaster oven and lay down the egg white mixture, black beans and pico de gallo salsa into the tortilla. Wrap and serve immediately. Optional: if you’re a cheese-lover, of course, feel free to add as much cheese as you like into this as well.
Very quickly, I’m going to go on a rant and say that I am a huge fan of La Tortilla Factory’s low carb, high fiber tortillas. It’s the only brand I’ve found that makes HUGE, large tortillas for only 80 calories. Mind you, most large wheat tortillas are normally around 200 calories. And large flour tortillas are even more.
- Calories: 80
- Fat: 3 g
- Carbs: 18 g
- Fiber: 12 g
- Protein: 8 g
That’s 48% of the recommended daily value of fiber! Plus, these tortillas are also low calorie, cholesterol-free, and contain no saturated fats, trans fat or hydrogenated oils. Score.