Welcome to our morning burrito recipe, loaded with fibre and protein, featuring eggs, beans, lean minced chicken, and low-fat cheese, all wrapped up with delightful Mexican flavours. Perfect for a healthy, prep-free breakfast! Prepare these in advance and pop them in the oven upon waking to enjoy a hearty breakfast that will keep you satisfied until lunch.
Ingredients
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30 ml (2 tbsp) canola oil, divided
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6 eggs, beaten
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Pinch of salt
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454 g (1 lb) extra lean minced chicken
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1 medium onion, diced
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540 ml (19 oz) low-sodium black beans, rinsed
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1 medium tomato, diced
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30 ml (2 tbsp) tomato paste
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The juice of ½ lime (or 7,5 ml / ½ tbsp)
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1 packet (36 g) low-sodium taco seasoning mix
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250 ml (1 cup) water
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90 g (3 oz) light cheese (<20% M.F.), grated
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6 whole wheat tortillas (12-inch)
Preparation
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In a large non-stick skillet, heat 2 tsp of oil and scramble the eggs with a pinch of salt over low heat until they are cooked but still runny. Set aside.
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In the same skillet, heat the remaining canola oil over medium heat, add the minced chicken and onion cubes. Cook until the chicken is well done and the onions are translucent.
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Stir in the black beans, tomatoes, tomato paste, lime juice, and taco seasoning mix.
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Add water and simmer until the sauce thickens slightly.
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To assemble the burritos, divide the bean and chicken mixture, add scrambled eggs, and then sprinkle cheese on each tortilla.
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Roll each tortilla into a burrito, wrap individually in foil, and freeze.
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To reheat, bake the wrapped burritos in an oven at 350°F (180°C) for about 50 minutes or until thoroughly heated. For quicker heating, microwave for 2-3 minutes instead of using the oven.
Notes
Keeps for 3 days in the refrigerator and 2-3 months in the freezer.
