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Breakfast Burritos

August 15, 2011

By Mona Laru

Recent research has shown that black beans provide special support for digestive tract health, and particularly our colon. This recipe is a one-stop-shop: high in fiber, protein, iron, you name it! Buy local, organic ingredients for optimal nutrition and to support our local producers.

Breakfast Burritos with Corn Salsa

Prep Time: 10 minutes

Cook Time: 10 minutes

Yields: 4 Servings


Corn Salsa:
1 jar organic salsa (no salt added, store-bought)
½ cup corn (fresh, removed from husk)
Juice of 2 limes

Breakfast Burritos:
4 medium corn or whole wheat tortillas (no more than 120 calories per tortilla)
1 cup spinach, chopped
1–8 oz can black beans (no salt added), rinsed, drained, and mashed
1 cup low-fat, low-sodium sharp Cheddar cheese, shredded
1 whole egg plus 6 egg whites
2 tbsp 1% milk
1 tsp chili powder
1 tbsp fresh cilantro
Olive oil cooking spray


In medium bowl, mix together all salsa ingredients and set aside.

In another medium bowl, whisk together eggs, milk, chili powder and cilantro. Spray medium non-stick pan with cooking spray and place over medium heat for about 2 minutes. Add egg mixture, spinach, cheese and beans, stirring frequently until eggs are cooked (approximately 5 minutes).

Warm tortillas in microwave for 30–40 seconds. Place ¼ of the egg mixture in center of each tortilla, roll up to form burrito and top with corn salsa.

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