Breakfast Burrito

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  • 1-1/3 cups cooked Black Beans, mashed with 1 teaspoon no-added-salt
  • canola oil (or 1-1/3 cups canned vegetarian refried beans)
  • 4 corn tortillas
  • 2 tablespoons red onion, chopped
  • 1/2 cup fresh tomatoes, chopped
  • 1/2 cup low-sodium salsa
  • 4 tablespoons plain, nonfat yogurt
  • 2 tablespoons cilantro, chopped


  1. Mix beans with onion and tomatoes.
  2. Microwave tortillas between two sheets of damp white paper towels on high for 15 seconds.
  3. Divide bean mixture between the tortillas.
  4. Fold each tortilla to enclose the filling.
  5. Place on microwave-safe dish and spoon salsa over each burrito.
  6. Microwave on high for 15 seconds.
  7. Served topped with yogurt and cilantro.


Servings per recipe: 4
Serving size: 1 burrito
Calories: 165
Carbohydrates: 30g
Fat: 2g
Cholesterol: 1mg
Protein: 8g
Fiber: 7g


2 starch/bread
2 lean meat
1 fruit

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