Prep time: About 3 minutes
Cooking time: About 10 minutes
Calories per serving: (With 2 eggs = 549 calories, 1 egg = 486 calories, no egg = 423 calories)
Hello everyone! Happy to be back 😉
I have been suffering from wrist issues since late last year and it just took its toll on me. Such is why I took a break from blogging. I can’t tell you enough how much I missed it, especially the cooking part!
I always appreciate a hearty breakfast. This burrito is protein-packed and if you’re like me, you wouldn’t even feel hungry for about 4 to 5 hours. The other awesome thing about it is that it’s easy to assemble. I think it might be a breakfast staple for you as it has been for me.
Here is a list of what you will need:
2 medium eggs, beaten
Sweet peppers, finely chopped (about ¼ cup) or fresh baby spinach
¼ cup Refried beans (I used Pinto Beans)
1/2 cup cooked rice
2 tbsps grated mozzarella cheese
2 tbsps grated mild cheddar cheese
A dash of sea salt
A dash of black pepper
A dash of paprika
One whole wheat tortilla wrap, burrito size
- In a large skillet, heat up some olive or canola oil in medium high heat. Pour in the beaten eggs and cook it, scramble-style.
- Put in the rice as if you are making fried rice, then mix together with the scrambled eggs, add in the beans and keep mixing them together until well blended. Add the bell peppers or spinach (or any greens of your choice and let them cook for a few minutes. Season with salt, pepper, and paprika.
- Add in the cheeses until everything is well incorporated. The cheese should be slightly melted so your mixture will be a little gooey. Yum! Set the mixture aside.
- In the same skillet, warm up your tortilla for about a minute or two each side. Transfer warm tortilla on a plate and put on the rice-beans mixture and roll into a burrito.
Note: You don’t have to use whole wheat tortilla. You can also experiment with spices to use, as well as the cheese. Just be mindful of the calorie count if you’re making substitutions.
Eat well and be well. – Ella Bella