Healthy Breakfast Burritos

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These Healthy Breakfast Burritos are stuffed with  sweet potatoes, black beans, egg whites, avocado and pico de gallo.  They're a great nutritious way to start your day!

Ingredients

• 6 low carb flour tortillas
• 1- 15 oz can black beans, rinsed and drained
• 1/4 teaspoon cumin
• 1/4 teaspoon chili powder
• 1-1/2 tablespoons extra-virgin olive oil
• 8 large free-range brown hen egg whites
• 2 whole free-range brown hen eggs
• 1 avocado, sliced
• 2 cups breakfast sweet potatoes (recipe below)
• 1 large tomato, diced
• 1/2 purple onion, finely chopped 1/2 fresh jalapeno pepper, seeded and chopped
• 5  sprigs fresh cilantro, finely chopped
• 1/2 teaspoon garlic powder
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2-3 large sweet potatoes, peeled and cut into chunks
• 1 large onion, peeled and chopped
• 2 cloves garlic, minced
• 1 whole large red bell pepper, seeded and chopped
• 1/4 cup extra-virgin olive oil
• freshly ground black pepper and sea salt to taste
• garnish with flat leaf parsley 

Instructions

For the Black Beans

1. In a saucepan heat the black beans, cumin and chili powder over low heat just until the beans are heated through.
2. Remove from heat and set aside.

For the Eggs

1. Add the egg whites and whole eggs to a bowl and beat with a whisk or fork.
2. Heat the olive oil in a large skillet over medium-low heat.
3. Add the eggs to the skillet and cook.  Fold the eggs over the middle as they cook so they stay fluffy.
4. Remove from heat and set aside.

Pico de Gallo

1. In a medium bowl, combine tomato, onion, jalapeno pepper (to taste,) cilantro and green onion.
2. Season with garlic powder, salt and pepper.
3. Stir so well blended.
4. Refrigerate for 30 minutes before serving.

Breakfast Sweet Potatoes

1. Boil the cut potatoes for about 5 minutes. Don't overcook the potatoes.
2. Remove from heat and drain well.
3. Heat the olive oil in a large skillet.
4. Add the onions and sauté until they start to turn golden.
5. Add the potatoes and red bell pepper and garlic and continue to cook for approximately 5 minutes or until the potatoes turn a golden brown around the edges.
6. Season with salt and freshly ground black pepper
7. Garnish with chopped parsley

To assemble burritos

1. Warm the tortillas in a skillet over low heat.
2. Lay the tortillas out on a clean work station.
3. Evenly divide the scrambled eggs, breakfast sweet potatoes, black beans, pico de gallo and avocado on each tortilla.
4. Season with salt and pepper, if desired. Tuck ends in, then roll into burritos.
5. Serve with sour cream and salsa.

This article adapted from this site

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