Southwestern Protein Breakfast Burrito


  • 6 cups baby spinach loosely packed
  • 15 ounces black beans can, rinsed and drained
  • 4 egg whites
  • 2 eggs
  • 1/4 cup feta cheese optional, shredded cheddar or Mexican cheese
  • 1/2 cup salsa, optional Pico de Gallo
  • 6 tablespoons Greek yogurt fat-free
  • kosher or sea salt to taste
  • 6 whole-wheat wraps or tortillas; 8 inch


  • To warm tortillas, preheat the oven to 300 degrees Fahrenheit. Stack the tortillas, wrapped in foil and placed on a cookie sheet, and warm them for 15 minutes while preparing the remaining ingredients.
  • In a bowl, whip the eggs with a fork. Add them to a non-stick skillet, over medium-low heat, and stir frequently until cooked through.
  • Meanwhile, coarsely chop the spinach.
  • In a large skillet over medium heat, add the black beans and spinach. Heat until the spinach is wilted, approximately 3 minutes.
  • Evenly distribute the eggs, spinach, and bean mixture in the middle of the wraps (leaving about 2 inches on one end for folding), evenly add cheese (optional), salsa, and Greek yogurt evenly over the filling. Fold wraps over and under on the ends.

Nutrition Information

Serving: 1each | Calories: 176kcal | Carbohydrates: 26g | Protein: 12g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 56mg | Sodium: 455mg | Fiber: 7g | Sugar: 3g | SmartPoints (Freestyle): 5

From: Skinnyms