Egg and Bean Burritos

Ingredients:

  • 3 green onions, sliced
  • 1 medium red or green bell pepper, diced
  • 1 medium clove garlic, finely chopped
  • ½ cup low-fat cheddar cheese, grated
  • 1 (15.5-ounce) can black beans no salt added
  • 4 large eggs
  • ¾ teaspoon ground cumin divided
  • ¼ teaspoon ground black pepper
  • 1 avocado, sliced
  • Non-stick cooking spray
  • 4 (8-inch) whole wheat flour tortillas

Directions:

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. In a colander, drain and rinse beans.
  3. Coat skillet with nonstick cooking spray over medium heat. Add beans, green onions, bell pepper, and garlic. Cook until peppers are soft, about 3 minutes. Add ½ teaspoon ground cumin and black pepper. Stir, then transfer the mixture to a plate.
  4. In a small bowl, crack eggs. Add remaining ¼ teaspoon cumin. Whisk together with a fork.
  5. Spray skillet with non-stick cooking spray. Heat at medium-low. Add egg mixture. Cook, stirring occasionally until eggs are as firm as you like, about 3-5 minutes. 
  6. Spoon egg mixture into the center of each tortilla, dividing evenly. Add beans and veggies. Top with cheddar cheese and sliced avocado.
  7. Roll tortilla into a burrito and serve.

Nutrition Facts (Per Serving):

Calories, 390; Carbohydrate, 42 g; Protein, 21 g; Total Fat, 16 g; Saturated Fat, 4 g; Trans Fat, 0 g; Cholesterol, 189 mg; Fiber, 12 g; Total Sugars, 3 g; Sodium, 480 mg; Calcium, 162 mg; Folate, 80 mcg; Iron, 3 mg; Percent Calories from Fat, 37%.

Makes 4 servings, 1 burrito each.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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Egg and Bean Burritos

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Egg and Bean Burritos
Breakfast
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Ingredients

  • 3 green onions, sliced
  • 1 medium red or green bell pepper, diced
  • 1 medium clove garlic, finely chopped
  • ½ cup low-fat cheddar cheese, grated
  • 1 (15.5-ounce) can black beans no salt added
  • 4 large eggs
  • ¾ teaspoon ground cumin divided
  • ¼ teaspoon ground black pepper
  • 1 avocado, sliced
  • Non-stick cooking spray
  • 4 (8-inch) whole wheat flour tortillas

Directions

  1. Wash your hands with soap and warm water. Wash fresh fruits and vegetables before preparing them.
  2. In a colander, drain and rinse beans.
  3. Coat skillet with nonstick cooking spray over medium heat. Add beans, green onions, bell pepper, and garlic. Cook until peppers are soft, about 3 minutes. Add ½ teaspoon ground cumin and black pepper. Stir, then transfer the mixture to a plate.
  4. In a small bowl, crack eggs. Add remaining ¼ teaspoon cumin. Whisk together with a fork.
  5. Spray skillet with non-stick cooking spray. Heat at medium-low. Add egg mixture. Cook, stirring occasionally until eggs are as firm as you like, about 3-5 minutes. 
  6. Spoon egg mixture into the center of each tortilla, dividing evenly. Add beans and veggies. Top with cheddar cheese and sliced avocado.
  7. Roll tortilla into a burrito and serve.

Nutrition Facts (Per Serving)

Calories, 390; Carbohydrate, 42 g; Protein, 21 g; Total Fat, 16 g; Saturated Fat, 4 g; Trans Fat, 0 g; Cholesterol, 189 mg; Fiber, 12 g; Total Sugars, 3 g; Sodium, 480 mg; Calcium, 162 mg; Folate, 80 mcg; Iron, 3 mg; Percent Calories from Fat, 37%.

Makes 4 servings, 1 burrito each.

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