Making your own burritos and choosing your ingredients wisely is a great way to ensure this popular one-handed meal isn’t a forbidden calorie overload. At home you have control over what goes into breakfast, enabling you to make tasty substitutions for unhealthy ingredients.
We’ve taken the standard breakfast burrito and instead of starchy seasoned rice and tasteless iceberg lettuce, we’ve added spiralized zucchini and spinach which provide a wider spectrum of nutrients and a natural depth of flavor when sautéed in butter—yum!
You heard that right, Butter! Cheese, sour cream, guacamole…if your main ingredients are healthy, you can afford to be a little naughty with the toppings! (Not all fats are created equal–avocados contain good fats which help your body stockpile nutrients and run smoothly, so load up on that guilt-free guacamole!)
Don’t worry about losing flavor, pick a favorite hot sauce and don’t scrimp—spicy peppers are rich in nutrients that improve the immune system and are heart-healthy. They also give you a “happy chemical” endorphin rush–the same as vigorous exercise! You have flavor options, here’s some inspiration.
We’ve also gone lean, substituting the saturated fats and cholesterol-heavy beef, bacon or breakfast sausage with black beans. This adds fiber which makes you feel full and satisfied longer between meals. Season your black beans to add an extra layer of flavor, but remember to buy them unsalted first!
Black beans are part of the legume family that includes soy, peas, lentils and peanuts. While legumes are commonly known for their high protein and fiber content, black beans specifically contain a higher concentration of key vitamins and minerals that provide unique support for digestive health. Cells lining the inside of the colon can use these nutrients to keep the lower digestive tract functioning properly.
Last but not least, feel free to experiment with tortillas. There are ready-made and gluten free brands (plus lots of recipes online) that hold up to burrito assembly, but we’re big fans of standard spinach and flour tortillas for beautiful color, foldable texture and added flavor!
And if you have leftover zucchini, use it in our Golden Harvest Banana Bread and prep your next breakfast treat!
- 2 teaspoons shallots
- 2 tablespoons butter or coconut oil
- ½ medium zucchini, spiraled
- 1 cup spinach
- ½ cup black beans, canned
- Salt and pepper, to taste
- 4 eggs, beaten
- Dash of hot sauce
- ½ cup pepperjack cheese, shredded
- (or cheese of choice)
- 2 flour tortillas
- For serving, sour cream, guacamole
- and hot sauce
- Heat 1 tablespoon butter or coconut oil in pan on over medium-high heat.
- Cook shallots until softened.
- Add zucchini and spinach to pan until zucchini is softened and spinach is wilted.
- Add black beans to pan to warm.
- Season with salt and pepper and set aside.
- Add another tablespoon butter or coconut oil to pan.
- Add eggs to pan. Add salt and hot sauce. Reduce heat to medium-low and scramble, moving
- continuously in the pan.
- Add cheese to eggs when they are ¾ cooked. Continue cooking until eggs are cooked through and cheese is melted.
- Warm tortillas 10 seconds in microwave.
- Add zucchini mixture and egg mixture to tortillas. Add more hot pepper if preferred.
- Fold tortillas, first on opposite two sides, then on the remaining sides so burritos are completely
- closed up.
- Grill in skillet seal-side down. Flip to grill other side.
- Serve with sour cream, guacamole and extra hot sauce.