|2 Tbsp.||Canola oil|
|1 small||White onion, chopped|
|1 ea.||Red pepper, seeded and diced|
|1/4 cup||Jalapeno, seeded and minced|
|2 cups||Black beans, cooked|
|1/4 tsp.||Red pepper flakes|
|As needed||Ground black pepper|
|1 cup||Brown rice, cooked|
|As desired||Hot Sauce|
|4 ea.||Egg whites|
|4 ea.||Whole wheat tortillas, 10-inch|
|1/2 cup||Salsa verde|
|1 ea.||Tomato, diced|
|2 ea.||Avocado, cubed|
|As desired||Light Sour cream|
|As desired||Pepper jack cheese, reduced fat, shredded|
Total Fat: 17g
Saturated fat: 3g
Dietary Fiber: 7g
For the beans: Heat the canola oil in a large nonstick skillet over medium-high heat. Cook the onions, red peppers, and jalapeno until onions are softened and peppers are slightly charred and caramelized, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
For the brown rice: In a small bowl, mix the rice with cilantro and hot sauce, as desired. Set aside.
For the eggs: Whisk together the eggs and egg whites in a small bowl. Spray a nonstick skillet with cooking spray and reheat the skillet over medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes.
Assembly: Spread each tortilla with salsa then layer with some brown rice, one-fourth of the black bean mixture, one-fourth of the scrambled eggs, some diced tomato, and one-fourth of the avocado. Top with sour cream and cheese, as desired. Roll up burrito-style.
Before serving, wrap in foil and warm in a 350°F oven for 12 to 15 minutes until warmed.
Tip: For a make-ahead version, after assembling, wrap the burrito in foil and store in the refrigerator overnight. The next morning, set oven to 350°F and heat burritos for 12 to 15 minutes until warmed.