BATCH COOK BREAKFAST BURRITOS
INGREDIENTS
— 1 tablespoon vegetable oil
— ½ pound extra lean ground beef
— ½ teaspoon chili powder
— ½ teaspoon garlic powder
— 1 cup black beans
— 4 ounces canned green chilies
— ½ cup tomato, chopped
— 2 cups chopped spinach
— Four eggs, beaten
— Eight 10-inch whole wheat flour tortillas
— ½ cup 2-percent shredded cheddar cheese
INSTRUCTIONS
1. Heat half of the oil in a large skillet on medium-high heat.
2. Brown meat until no longer pink. Add in chili powder, garlic powder, black beans, canned green chilies, and chopped tomatoes. Cook for several minutes until heated through. Remove from pan and set aside.
3. In a separate nonstick pan, heat remaining oil. Add spinach and cook until just wilted. Add in eggs and scramble.
4. Combine beef mixture together with scrambled eggs. Mix well
5. To build burritos, gently heat the tortillas. Place ½ cup of egg beef mixture. Top with a tablespoon of cheddar.
6. Burritos can be individually wrapped ahead of time and frozen. To reheat, unwrap and microwave for 90 seconds. Flip after 45 seconds.
NUTRITION FACTS:
Serving size: One burrito (makes eight servings)
Calories, 300; carbohydrates, 42 grams; protein, 15 grams; fat, 7 grams; saturated fat, 2.5 grams; sugars, 2 grams; dietary fiber, 8 grams; cholesterol, 15 milligrams; sodium, 620 milligrams.
