Servings: 1
Ingredients
For the Burrito:
- 2 eggs
- 1/4 cup low-fat cottage cheese
- 2 tsp olive oil
- 2 tbsp chopped yellow onions
- 1 cup spinach
- 1/4 cup black beans (or beans of choice)
- 1/2 tsp taco seasoning (creole seasoning tastes great too)
- 1/4 cup low-fat cheese
- 1 zero-carb tortilla
For the Sauce:
- 2 tbsp light sour cream
- 1 tbsp chipotle peppers in adobo finely chopped
Other:
- Salt and pepper to taste
- Hot sauce for serving
- Pico de gallo for serving
Instructions
- How to Make A Vegetarian Breakfast Burrito
- Prepare the Sauce: In a small bowl, mix the sour cream with the brine from canned chipotle peppers.
- Cook the Vegetables: Heat the olive oil in a skillet over medium heat. Add the chopped yellow onions and sauté until softened, about 2 minutes. Add the spinach, beans, taco seasoning, and salt and pepper to taste. Cook for another 3-4 minutes, until the beans have softened and the spinach has wilted.
- Scramble the Eggs: Either whisk together the eggs and cottage cheese (or blend them in a blender, based on your texture preferences), then pour the mixture into the skillet. Cook for another 3-5 minutes until the eggs are set, making sure to stir gently throughout the process. Add the cheese, turn off the heat, and let the residual heat from the pan melt the cheese.
- Warm the Tortilla: Heat the zero-carb tortilla in a dry skillet or microwave for 10-15 seconds to make it pliable.
- Assemble the Burrito: Add the scrambled egg mixture to the tortilla, and add the sour cream sauce (or serve it on the side). Roll the tortilla tightly into a burrito, folding in the sides as you roll.
- Serve: Cut the burrito in half and serve hot with pico de gallo and plenty of hot sauce!
Notes
(1) I cooked my veggies, beans, and egg mixture in a scramble all together. But, instead, you can also cook the veggies and beans separately and then the egg mixture. Then, you can layer the eggs with the veggie and beans on top. This provides a different texture to the burritos - so you can play around with what you like.
(2) If you use the method above, you can try adding about 2 tbsp of enchilada sauce to the bean and veggie mixture for a little extra flavor.
(3) If you're not a fan of spinach, bell peppers and mushrooms would work well for this too.
Tried this recipe?Let us know how it was!