Mexican Breakfast Burritos Recipe | MyRecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Amanda Haas
If you love big breakfasts, this one is an all-time favorite. The fiber in the beans will keep everyone full, and the combination is out of this world.
Ingredients
- 1 (15-ounce) can no-salt-added black beans, drained
- 2 teaspoons fresh lime juice
- Cooking spray
- 6 large eggs, lightly beaten
- 8 (8-inch) flour tortillas
- 1 cup Fresh Salsa
- 2 ounces crumbled Cotija cheese (about 1/2 cup)
- Lime wedges (optional)
Instructions
- Place beans and lime juice in a small bowl; mash with the back of a spoon until almost smooth.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan. Cook, without stirring, until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Continue cooking, stirring occasionally, until egg is thickened but still moist. Remove from pan immediately.
- Heat skillet over medium heat. Coat pan with cooking spray. Add 1 tortilla to pan. Heat 20 seconds on each side or just until soft. Remove from pan, and keep warm. Repeat procedure with remaining tortillas.
- Spoon 2 tablespoons bean mixture, 2 1/2 tablespoons egg, 2 tablespoons Fresh Salsa, and 1 tablespoon cheese down center of each tortilla. Roll up. Recoat skillet with cooking spray. Place burritos in pan, and cook over medium heat 4 minutes or until lightly browned, turning occasionally. Garnish with lime wedges, if desired.
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