Healthy Breakfast Burritos

Yum

These Healthy Breakfast Burritos are stuffed with  sweet potatoes, black beans, egg whites, avocado and pico de gallo.  They’re a great nutritious way to start your day!

healthy-breakfast-burritos

If eating clean ranks high on your list,  then eating a healthy breakfast is the best place to start each day.  These Healthy Breakfast Burritos are loaded with wholesome foods such as sweet potatoes, black beans and avocado.  As for the eggs, they’re mostly egg whites to cut back on cholesterol.

healthy-breakfast-burritos

Sweet potatoes rank much lower on the glycemic index then regular potatoes.  Sweet potatoes are also one of the most nutritious foods on the planet. They’re loaded with antioxidants, fiber, Vitamins A, Beta-carotene, B6, Potassium and Vitamin C.  Sweet potatoes are rich with anti-inflammatory properties because they’re loaded with vitamin C, vitamin B6, beta-carotene, and manganese.

I used leftovers of these Breakfast Sweet Potatoes for these breakfast burritos.

healthy-breakfast-burritos

Black Beans are an excellent source of protein, iron, thiamin, folate, magnesium, selenium, potassium, zinc and quercetin (which is an antioxidant).  Some possible health perks from eating black beans are lowered blood pressure, lowered cholesterol (due to the fiber), and lower blood glucose levels for diabetics (due to the protein and fiber).

healthy-breakfast-burritos

healthy-breakfast-burritos

These Healthy Breakfast Burritos are a favorite breakfast to make on the weekends.  And they’re great to serve your guys on game day.  They’re rich and hearty and completely satisfying!

healthy-breakfast-burritos

~ Deb

Healthy Breakfast Burritos

Ingredients:

  • 6 low carb flour tortillas
  • 1- 15 oz can black beans, rinsed and drained
  • 1/4 teaspoon cumin
  • 1/4 teaspoon chili powder
  • 1-1/2 tablespoons extra-virgin olive oil
  • 8 large free-range brown hen egg whites
  • 2 whole free-range brown hen eggs
  • 1 avocado, sliced
  • 2 cups breakfast sweet potatoes (recipe below)
Pico de Gallo
  • 1 large tomato, diced
  • 1/2 purple onion, finely chopped 1/2 fresh jalapeno pepper, seeded and chopped
  • 5  sprigs fresh cilantro, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
Breakfast Sweet Potatoes
  • 2-3 large sweet potatoes, peeled and cut into chunks
  • 1 large onion, peeled and chopped
  • 2 cloves garlic, minced
  • 1 whole large red bell pepper, seeded and chopped
  • 1/4 cup extra-virgin olive oil
  • freshly ground black pepper and sea salt to taste
  • garnish with flat leaf parsley

Directions:

For the Black Beans
  1. In a saucepan heat the black beans, cumin and chili powder over low heat just until the beans are heated through.
  2. Remove from heat and set aside.
For the Eggs
  1. Add the egg whites and whole eggs to a bowl and beat with a whisk or fork.
  2. Heat the olive oil in a large skillet over medium-low heat.
  3. Add the eggs to the skillet and cook.  Fold the eggs over the middle as they cook so they stay fluffy.
  4. Remove from heat and set aside.
Pico de Gallo
  1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion.
  2. Season with garlic powder, salt and pepper.
  3. Stir so well blended.
  4. Refrigerate for 30 minutes before serving.
Breakfast Sweet Potatoes
  1. Boil the cut potatoes for about 5 minutes. Don't overcook the potatoes.
  2. Remove from heat and drain well.
  3. Heat the olive oil in a large skillet.
  4. Add the onions and sauté until they start to turn golden.
  5. Add the potatoes and red bell pepper and garlic and continue to cook for approximately 5 minutes or until the potatoes turn a golden brown around the edges.
  6. Season with salt and freshly ground black pepper
  7. Garnish with chopped parsley
To assemble burritos
  1. Warm the tortillas in a skillet over low heat.
  2. Lay the tortillas out on a clean work station.
  3. Evenly divide the scrambled eggs, breakfast sweet potatoes, black beans, pico de gallo and avocado on each tortilla.
  4. Season with salt and pepper, if desired. Tuck ends in, then roll into burritos.
  5. Serve with sour cream and salsa.

Leave a Comment