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Southwestern Breakfast Burritos

Start your day with a high-protein meal that will boost your energy and keep you feeling fuller longer. Spinach promotes heart health and fights inflammation, and beans are an excellent source of fiber.

Makes 8 servings. Total preparation time: 15 minutes.


1. Heat 2 tablespoons of olive oil in a 10-inch skillet and cook potatoes until lightly browned. Season with salt, transfer potatoes to a plate and set aside.

2. In same skillet, heat 1 tablespoon oil and scramble Egg Beaters and top with Southwestern seasoning. Fold in spinach if you prefer or add it fresh before serving.

3. Warm tortillas in microwave for 1 minute until pliable. Lay out 8 tortillas and spread with 2 tablespoons of vegetarian refried beans, top with rice cheese, potatoes and Egg Beaters. Top with hot sauce.

4. Roll burritos individually in parchment paper or Saran Wrap, twisting the ends. Pack them in a freezer safe plastic bag and refrigerate until ready to eat.
Warm in microwave for 40 seconds to 1 minute. After warming, open burrito and add baby greens and salsa, and serve.

Per serving: 295 calories, 7g total fat, 1g saturated fat, 0mg cholesterol, 516mg sodium, 236mg potassium,
41g total carbohydrate, 6g dietary fiber, 13g protein


3 tablespoons olive oil, divided

2 cups diced or shredded frozen potatoes, white
or red
1 cup Egg Beaters
1 teaspoon salt
2 pinches Southwestern seasoning or
taco seasoning
1⁄2 cup shredded non-dairy rice cheese
Favorite hot sauce to taste
1 cup baby spinach
1 cup vegetarian refried beans
1 cup salsa
8 whole wheat, sprouted grain or brown rice tortillas
Sliced avocado

We realize that you may not always have the time to cook meals from scratch, and that a quick and easy substitution may be needed. We always recommend cooking the real thing, but in a pinch you can try this instead:

Buy organic vegetarian breakfast burrito, preferably without cheese.  Warm it up and add fresh spinach, avocado and cherry tomatoes.  Top with organic salsa.  Enjoy!