Black Bean and Spinach Burrito
This dish works for breakfast, brunch or lunch. It combines the high protein of eggs and beans with the antioxidant benefits of spinach and tomato.
1 cup baby spinach leaves (or any other green)
1 egg white
1/4 cup tomato, diced
1/4 cup black beans (canned - drained and rinsed)
1 tbsp grated low-fat cheddar or mozzarella cheese
1 tbsp salsa 1 whole wheat tortilla
Pre-heat the oven to 350 degrees.
Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients. Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet. Bake
at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through. Serve with a green salad and/or tomatoes tossed in a light vinaigrette.
11 g total fat (3 g sat)
191 mg cholesterol
43 g carbohydrate
20 g protein
7 g fiber
430 mg sodium