Low Sodium Classic Breakfast Burrito
Start your morning on a nutritious note with this Low Sodium Classic Breakfast Burrito, a wholesome twist on a beloved breakfast favorite. Featuring whole wheat tortillas, fluffy scrambled eggs, and vibrant veggies like spinach, bell peppers, and onion, this recipe combines bold flavors with heart-healthy ingredients. Low sodium black beans and cheddar cheese add satisfying protein and creaminess, while fresh avocado mashed with lime juice lends a touch of creamy richness. Seasoned with fragrant cumin and black pepper, this burrito is packed with taste yet gentle on your sodium intake. Ready in just 30 minutes, it’s perfect for a quick, energizing breakfast or brunch. Whether enjoyed at home or on-the-go, these burritos offer a balanced and delicious way to start your day!
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Recipe Information
Ingredients
- 4 pieces Whole wheat tortilla
- 4 large Eggs
- 1 cup Low sodium black beans
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 small Onion
- 2 cups Fresh spinach
- 1 medium Avocado
- 1 tablespoon Lime juice
- 0.5 teaspoon Cumin powder
- 1 tablespoon Olive oil
- 0.25 teaspoon Black pepper
- 0.5 cup Low sodium cheddar cheese
Instructions
Dice the red and green bell peppers, onion, and set them aside.
In a medium bowl, whisk the eggs until well beaten. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the diced onion, and cook until translucent, about 3 minutes.
Add the diced bell peppers to the skillet, and sauté for another 3-4 minutes until they are softened.
Stir in the fresh spinach and cook until wilted, about 1-2 minutes.
Add the beaten eggs to the skillet, and sprinkle the black pepper and cumin powder over the top.
Stir gently to scramble the eggs, cooking until they are fully set, about 3-4 minutes. Remove from heat.
In a separate pan, warm the tortillas over low heat for about 1 minute on each side.
Mash the avocado in a small bowl with lime juice until smooth.
Lay a warm tortilla flat, and spread a quarter of the mashed avocado over the center.
Add a quarter of the scrambled egg mixture onto the avocado.
Sprinkle a quarter of the low sodium cheddar cheese and black beans over the eggs.
Fold in the sides of the tortilla, and then roll it up from the bottom to secure the filling, creating a burrito shape.
Repeat with remaining tortillas and fillings.
Serve warm and enjoy your low sodium classic breakfast burrito.
Nutrition Facts
Calories |
1893 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 35.5 g | 178% | |
| Polyunsaturated Fat | 6.8 g | ||
| Cholesterol | 810 mg | 270% | |
| Sodium | 1647 mg | 72% | |
| Total Carbohydrate | 176.3 g | 64% | |
| Dietary Fiber | 52.1 g | 186% | |
| Total Sugars | 21.6 g | ||
| Protein | 83.6 g | 167% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1288 mg | 99% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 2960 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
