Low Sodium Breakfast Burritos
Start your morning on a wholesome, flavorful note with these Low Sodium Breakfast Burritos, a heart-healthy twist on a breakfast classic! Packed with vibrant diced red bell peppers, tender sautéed onions, protein-rich low sodium black beans, and nutrient-dense baby spinach, this recipe is both delicious and nourishing. Fluffy scrambled eggs form the base of the filling, all wrapped in soft, whole wheat low sodium tortillas and topped with creamy avocado slices, fresh cilantro, and a zesty squeeze of lime. Ready in just 30 minutes, these burritos are perfect for meal prepping or a quick, satisfying breakfast that won’t compromise on flavor or health. Whether you’re watching your sodium intake or simply craving a fresh, homemade breakfast burrito, this recipe is sure to become a staple in your kitchen!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 tablespoon olive oil
- 1 medium red bell pepper, diced
- 0.5 medium yellow onion, diced
- 4 large egg
- 1 cup low sodium black beans, drained and rinsed
- 2 cups baby spinach
- 0.5 teaspoon black pepper
- 4 large whole wheat low sodium tortillas
- 1 medium avocado, sliced
- 0.25 cup fresh cilantro, chopped
- 1 medium lime, cut into wedges
Directions
Step 1
Heat the olive oil in a large skillet over medium heat.
Step 2
Add the diced red bell pepper and yellow onion to the skillet. Sauté for 3-4 minutes, or until the vegetables begin to soften.
Step 3
In a bowl, beat the eggs and then pour them into the skillet with the vegetables. Stir continuously until the eggs are fully cooked, about 3-5 minutes.
Step 4
Add the low sodium black beans and baby spinach to the egg mixture. Stir until the spinach wilts, about 1-2 minutes.
Step 5
Season the mixture with black pepper and mix well, then remove the skillet from the heat.
Step 6
Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side or until they are pliable.
Step 7
Evenly distribute the egg and vegetable mixture among the four tortillas, placing it in the center of each.
Step 8
Top each burrito with sliced avocado and a sprinkle of fresh cilantro.
Step 9
Fold the sides of the tortilla over the filling, then roll the burrito from the bottom up, keeping it snugly wrapped.
Step 10
Serve the breakfast burritos with lime wedges on the side for squeezing over the burritos just before eating.
Nutrition Facts
| Serving size | (1149.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1476.0 |
| Total Fat 77.2g | 0% |
| Saturated Fat 15.8g | 0% |
| Polyunsaturated Fat 9.1g | |
| Cholesterol 878.1mg | 0% |
| Sodium 758.3mg | 0% |
| Total Carbohydrate 148.6g | 0% |
| Dietary Fiber 44.6g | 0% |
| Total Sugars 14.2g | |
| Protein 64.3g | 0% |
| Vitamin D 215.0IU | 0% |
| Calcium 497.9mg | 0% |
| Iron 16.9mg | 0% |
| Potassium 2443.5mg | 0% |
Source of Calories