South­west­ernStyle Black Bean Bur­ri­tos


Clean Eating - - RECIPE INDEX -

Make a batch of these pro­tein-packed bur­ri­tos on Sun­day and store them in your fridge or freezer for heat-and-eat break­fasts or lunches through­out the week. To make sure your bur­rito is heated through, insert a par­ing knife into the cen­ter and hold it there for 10 sec­onds. If the blade is hot when it comes out, the bur­rito is ready. Serve with your fa­vorite hot sauce.

2 tbsp olive oil, di­vided

1 small yel­low onion, chopped

1 15-oz BPA-free can un­salted black or pinto beans, drained and rinsed

6 cups lightly packed baby spinach

¼ tsp each sea salt and ground black pep­per, di­vided

8 large eggs, lightly beaten

4 large whole-grain tor­tillas

1 cup jarred all-nat­u­ral salsa or pico de gallo

3/4 cup shred­ded Mon­terey Jack or Mex­i­can blend cheese

1. In a large non­stick skil­let, heat 1 tbsp oil on medium. Add onion and cook, stir­ring oc­ca­sion­ally, un­til soft­ened, about 6 min­utes.

2. Add beans, spinach and 1/8 tsp each salt and pep­per and cook, stir­ring of­ten, un­til spinach is wilted, 4 to 5 min­utes. Trans­fer to a large bowl to cool.

3. In same skil­let, heat re­main­ing 1 tbsp oil on medium. Add eggs and re­main­ing 1/8 tsp each salt and pep­per; cook, stir­ring, un­til softly set, about 5 min­utes. Trans­fer to a sep­a­rate large bowl to cool.

4. Spoon one-quar­ter of bean mix­ture across cen­ter of 1 tor­tilla, leav­ing a 2-inch bor­der un­cov­ered on each edge. Top with one-quar­ter of each eggs, salsa and cheese.

5. Fold left and right edges of tor­tilla in over fill­ing. Lift bot­tom edge of tor­tilla (edge clos­est to you) over fill­ing; roll tightly up­ward. Mist a square of foil with cook­ing spray and wrap bur­rito tightly, oiled side fac­ing bur­rito. Re­peat with re­main­ing tor­tillas and fill­ing in­gre­di­ents.

(TIP: Re­frig­er­ate for up to 1 day or freeze for up to 1 month.)

6. To heat, pre­heat oven or toaster oven to 375°F. Ar­range foil-wrapped bur­rito(s) on a bak­ing sheet. Bake un­til heated through, 20 to 25 min­utes. If frozen, bake 40 to 45 min­utes.

PER SERV­ING (1 bur­rito): Calo­ries: 567, To­tal Fat: 27 g, Sat. Fat: 9 g, Mo­noun­sat­u­rated Fat: 13 g, Polyun­sat­u­rated Fat: 4 g, Carbs: 51 g, Fiber: 13 g, Sug­ars: 5.5 g, Pro­tein: 32 g, Sodium: 896 mg, Choles­terol: 391 mg


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