Ingredients
Scale
- 2 cups liquid egg whites (or about 10–12 large egg whites)
- 4 large whole wheat or high-fiber tortillas
- 3 cups fresh baby spinach, roughly chopped
- 1/2 cup black beans, rinsed and drained
- 1/4 cup low-fat shredded cheddar or crumbled feta cheese
- 1/2 cup chunky salsa (mild, medium, or hot)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- Non-stick cooking spray or 1 teaspoon olive oil
Instructions
- Start by roughly chopping the fresh baby spinach so it incorporates easily into the eggs. Rinse and drain the black beans thoroughly to remove excess sodium. In a small bowl, whisk the egg whites with garlic powder, smoked paprika, salt, and pepper until slightly frothy.
- Place a large non-stick skillet over medium heat and lightly coat with cooking spray or olive oil. Add the chopped spinach and sauté for 1-2 minutes until it just begins to wilt. Avoid overcooking it, as it will continue to cook with the eggs.
- Pour the seasoned egg whites into the skillet over the wilted spinach. Use a heat-resistant spatula to gently move the eggs around the pan. Cook for about 3-4 minutes, or until the egg whites are firm and opaque. Stir in the black beans during the last minute of cooking to warm them through.
- Lay the tortillas flat on a clean surface. Divide the egg white and spinach mixture evenly among the four tortillas, placing the filling in the center. Sprinkle each with a tablespoon of cheese and two tablespoons of chunky salsa. Fold the sides in and roll them up tightly.
- For a professional touch, wipe the skillet clean and return it to medium heat. Place the rolled burritos seam-side down in the pan for 1 minute per side until the tortilla is golden and crispy. This helps seal the burrito and adds a delightful crunch.
- Cook Time: 20 minutes