make ahead spinach and black bean burritos
Lunch
Make Ahead Spinach & Black Bean Burritos
These egg, bean and cheese burritos are designed to be made ahead and frozen. They are perfect for busy days and make a satisfying breakfast or lunch.
Ingredients:
- 6 large eggs
- ¼ teaspoon ground pepper
- ¼ teaspoon garlic powder
- 1 tablespoon olive oil
- 4 cups chopped baby spinach
- ½ cup sliced scallions
- ¼ cup crumbled reduced-fat feta cheese (1 oz.)
- ½ (15 ounce) can low-sodium black beans (3/4 cup), drained and rinsed
- 1 medium tomato, chopped
- 4 8-inch whole-wheat tortillas
Directions:
- Whisk eggs, pepper, and garlic powder in a medium bowl until well combined.
- Heat oil in a large skillet over medium heat. Add spinach; cook until wilted, 1 to 2 minutes. Add the egg mixture and scallions; cook, stirring occasionally, until the eggs are just set, about 3 minutes.
- Divide the egg mixture, feta, beans, and tomato among the tortillas. Roll each tortilla snugly, tucking in the ends as you go. Wrap each in heavy-duty foil, label, and freeze.
- To serve, unwrap one burrito, discard foil, and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 to 2 minutes. Repeat for additional burritos, as needed.
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