Healthy Breakfast Burrito with Chipotle Yogurt
There's nothing better than a good breakfast burrito that you can wrap your hands and mouth around! Creamy avocado & chipotle yogurt take this healthy one to the next level.
Servings: 2 Servings
Calories: 368kcal
Ingredients
The Burritos:
- 1 teaspoon olive oil
- ½ red bell pepper diced
- ¼ teaspoon ground cumin
- ⅓ cup canned black beans drained & rinsed
- 2 egg
- 2 egg whites
- 3 tablespoons water
- ⅛ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 whole wheat low carb tortillas
- ½ tomato diced
- ½ small California avocado sliced
The Yogurt:
- 2 tablespoons nonfat plain Greek yogurt
- ½ chipotle pepper seeded and minced
- ¼ teaspoon adobo sauce from chipotle can
- pinch of salt
Instructions
The Burritos:
- Heat the olive oil in a medium skillet set over medium heat. Add the red pepper and cook until just tender, 2 to 3 minutes. Add the black beans and cook for 1 minute. Transfer to a bowl.
- In a medium bowl, whisk the eggs, egg whites and water.
- Wipe out the skillet and set over medium heat. Coat lightly with cooking spray and add the eggs. Cook until the eggs are scrambled. Season with salt and pepper.
- Place tortillas on 2 plates and spread half of the chipotle yogurt on each tortilla. Spoon half of black bean mixture down the center of each tortilla, leaving room at each end.
- Divide the scrambled eggs, tomato and avocado evenly between the 2 tortillas.
- Fold in the ends of the tortillas, then roll each to form burritos. Serve.
The Chipotle Yogurt:
- In a small bowl, stir together the yogurt, chipotle pepper, adobo sauce and salt.
Notes
Weight Watchers Points: 8 (Points+), 6 (Old Points)
Nutrition
Serving: 1Burrito | Calories: 368kcal | Carbohydrates: 37g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Cholesterol: 164mg | Sodium: 776mg | Potassium: 598mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1500IU | Vitamin C: 48mg | Calcium: 139mg | Iron: 3mg