The baby girl in my belly craves these.
These meatless-wonders are modeled after a burrito that we frequently consume from a little coffee stand here in Bozeman (Four Corners, actually). My hubby even orders the vegetarian (or at least he does around me-- I tend to bring out the healthier side of him). The seasoning mixture in these burritos will leave you saying "Bacon who?".
Serve with a side of salsa, but it truly doesn't need it. Good for any meal of the day.
Ultimate Chipotle Vegetarian Breakfast Burritos
3 large tortillas (I used a chipotle wheat tortilla)
1/4 cup white onion, chopped
1 tsp olive oil
7 egg whites
1/4 cup plain low fat yogurt
1/2 tsp salt
1/4 tsp fresh ground black pepper
3/4 tsp chipotle chili powder
3 Tbsp chopped roasted red peppers, blotted dry
3 Tbsp corn kernels
1/4 cup black beans, drained, rinsed and blotted dry
2/3 cup shredded park skim mozzarella cheese
2 Tbsp chopped fresh cilantro
In a large skillet, heat olive oil over medium heat. Add onions and saute for 3-4 minutes or until softened. Meanwhile, whisk together eggs, egg whites, yogurt, salt, pepper, and chipotle powder until combined and fluffy.
Add egg mixture to onions. Sprinkle red peppers, corn, and black beans into egg mixture, distributing evenly. Scramble eggs, moving cooked edges into center of the skillet. When mixture is set but not entirely cooked, fold in shredded cheese. Continue to cook until cheese is melted, then fold in cilantro and remove from heat.
Warm tortillas in microwave by placing them in between two damp paper towels and cooking on medium for 30 seconds.
Place 1/3 of egg mixture into the center of a tortilla. Fold in edges, then roll tightly. Enjoy!
Nutrition Info per 1 burrito: 345 calories, 13 g fat, 30 g protein, 30 g carbohydrates, 3 g fiber