PER BURRITO:
Calories: 330, Protein: 24g, Carbs: 29g, Fat: 12.2g, Fiber: 8g, Net Carbs: 21g
INGREDIENTS:
4 tortillas
4 large eggs
½ cup cottage cheese
1 cup chopped diced sweet potatoes (I prefer to use frozen so I don't have to chop but if you can't find that then, peel and dice sweet potatoes)
Salt and Pepper
1 tsp cumin
1 tsp chili powder
1 cup black beans
1/4 cup enchilada sauce
½ cup lite shredded cheddar cheese
4 slices turkey bacon (could sub for chicken sausage too
Directions:
Cook Sweet potatoes/beans:
In a skillet over medium high heat, spray with non stick spray. Toss diced sweet potatoes in pan (if you bought them frozen you may have to cook until tender then chop large pieces in smaller chunks). Once the sweet potato is tender, add beans and season with salt, pepper, cumin and chili powder. Add enchilada sauce to skillet. Sauté until well combined and warmed through. Remove from heat.
Cook the Turkey Bacon:
In a skillet over medium heat, cook the turkey bacon until crispy or cook in the oven! If using chicken sausage, cook according to package instructions until fully cooked. Remove from heat and chop into bite-sized pieces.
Scramble the Eggs:
In a bowl, whisk the eggs with cottage cheese and a pinch of salt and pepper. In the same skillet (or a different one if preferred), scramble the eggs over medium heat until just set. Remove from heat.
Assemble the Burritos:
Lay out each tortilla on a flat surface.
Spoon an equal amount of the vegetables, eggs, turkey bacon onto the center of each tortilla.
Top with a sprinkle of cheddar cheese.
Fold in the sides of the tortilla, then roll it up from the bottom to the top, enclosing the filling.
Wrap and Store:
Wrap each burrito tightly in aluminum foil or plastic wrap. If you prefer, you can also store them in airtight containers.
Label with the date and store in the refrigerator for up to 4 days or in the freezer for longer storage.
Reheat and Enjoy:
To reheat, remove the foil or plastic wrap, and place in air fryer on 400 for 12-15 min OR microwave for about 2-3 minutes if refrigerated or 4-5 minutes if frozen. Alternatively, you can bake them in a preheated oven at 350°F (175°C) for about 15-20 minutes.
Enjoy!
These burritos are a perfect grab-and-go meal for breakfast or lunch. For lower carb days, top with avocado and greek yogurt. For higher carb days, top with salsa and serve with a side of fruit.
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