Cheesy Black Bean and Egg Burrito

Ingredients

• Nonfat greek yogurt

  Nonfat, plain

  ½ cup or 120g

• Salt

  Table

  ¼ tsp or 2g

• Egg

  Whole, fresh eggs

  6 large or 300g

• Egg white

  Raw, fresh eggs

  100g

• Salsa

  Sauce, ready-to-serve

  1 cup or 259g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  ½ cup, chopped or 50g

• Carb Balance Burrito Whole Wheat Tortillas

  Mission

  6 tortilla or 426g

• Black Beans

  Canned - Great Value

  30 oz or 851g

• Natural Cheese, Cheddar, Shredded, Fat Free

  Kraft

  112g

Directions

1. In a medium bowl, whisk together greek yogurt, salt, and eggs until well combined. Spray a large nonstick skillet with cooking spray and heat over medium low heat. Add egg mixture and cook, stirring occasionally, until eggs are soft set and scrambled, 3 to 5 minutes.
2. Arrange tortillas over a large work surface. Spread about 1/4 cup egg mixture over bottom third of each tortilla.
3. Wipe skillet clean and heat over medium heat. Add black beans, 1/2 cup salsa, and scallions and cook until heated through, about 2 minutes. Spoon a scant 1/2 cup bean mixture over eggs in each tortilla, and top with 2 tbsp cheese. Fold bottom edge of each tortilla over filling, then carefully fold in sides. Roll up jelly roll style. Serve with remaining salsa for dipping.

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