Turkey Bacon and Black Bean Morning Burritos

Crisp turkey bacon, seasoned black beans, fluffy eggs, and melted Monterey Jack rolled with zesty salsa verde.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 3
• Cuisine: Southwestern
• Difficulty: Easy
• Cost: $3.12/serving

Dietary

• High-Protein
• High-Fiber
• Nut-Free
• Soy-Free
• Low-Sugar

Tags

• sauté
• quick
• healthy
• comfort food

Ingredients

• 6 slice turkey bacon (chopped)
• 1 can black beans (15 oz can, rinsed and drained)
• 5 eggs (beaten)
• 0.75 cup monterey jack cheese (shredded)
• 0.33 cup salsa verde
• 3 flour tortillas (burrito size)
• 0.5 teaspoon ground cumin
• 0.25 teaspoon salt

Instructions

1. Add chopped turkey bacon to a large skillet over medium heat. Cook for 5 minutes until crisp and browned, then remove bacon to a small bowl.
2. Add rinsed black beans to the remaining skillet drippings and season with 1/2 teaspoon ground cumin and 1/4 teaspoon salt. Warm over medium heat for 2 minutes, lightly mashing half the beans with the back of a spoon, then transfer beans to the bowl with bacon.
3. Lower heat to medium-low, pour in beaten eggs, and scramble gently for 2 minutes until tender curds form. Remove from heat.
4. Warm flour tortillas for 15 seconds in the microwave. Layer each tortilla with seasoned black beans, scrambled eggs, crispy turkey bacon, Monterey Jack cheese, and a spoonful of salsa verde.
5. Fold sides inward and roll tightly into compact burritos. Optional: return burritos seam-side down to the warm dry skillet for 1 minute per side to lightly toast the exterior.

Notes

Excellent for batch cooking: roll tightly in parchment paper and foil, refrigerate for up to 4 days, or freeze for 2 months. Reheat in the microwave for 90 seconds.

Nutrition (per serving)

• Calories: 563
• Protein: 34.5 g
• Carbohydrates: 50.7 g
• Fat: 21.8 g
• Fiber: 7.5 g
• Sodium: 1876 mg
• Saturated Fat: 9.1 g
• Sugar: 5.2 g
• Cholesterol: 339 mg