¼cupshredded lite chedder cheese (or vegan cheese)
1whole grain toritalla
½small Haas avocado
hot sauce to taste
Dice the potato and cook in a skillet over medium heat. Add ¼ cup water and cover with a lid to speed up the cooking process.
While the potato is cooking, dice the zucchini and mushrooms. Add these and the olive oil to the skillet when the potato is almost fully cooked.
In a separate bowl, rip the kale into small pieces and scramble with an egg, then add these to the skillet. If adding beans, drain, rinse, and add them to the skillet as well. Rinsing reduces sodium by 40%. Let everything cook together until the egg is set and the kale tender.
Then, warm the tortilla, transfer the skillet mixture and the remaining ingredients to the tortilla. Roll up into a burrito and enjoy!
Mexican-Inspired Breakfast Burrito
Amount Per Serving (1 g)
Calories 418Calories from Fat 180
% Daily Value*
Saturated Fat 6g38%
Trans Fat 0g
* Percent Daily Values are based on a 2000 calorie diet.