These egg, bean and cheese burritos are designed to be made ahead and frozen. They are perfect for busy days and make a satisfying breakfast or lunch. Source: Diabetic Living Magazine, Summer 2019

Micaela Young, M.S.


Ingredient Checklist


Instructions Checklist
  • Whisk eggs, pepper, and garlic powder in a medium bowl until well combined.

  • Heat oil in a large skillet over medium heat. Add spinach; cook until wilted, 1 to 2 minutes. Add the egg mixture and scallions; cook, stirring occasionally, until the eggs are just set, about 3 minutes.

  • Divide the egg mixture, feta, beans, and tomato among the tortillas. Roll each tortilla snugly, tucking in the ends as you go. Wrap each in heavy-duty foil, label, and freeze.

  • To serve, unwrap one burrito, discard foil, and place on a microwave-safe plate. Cover with a paper towel and microwave on High until steaming hot throughout, 1 to 2 minutes. Repeat for additional burritos, as needed.

Nutrition Facts

379 calories; 14.5 g total fat; 4.3 g saturated fat; 284 mg cholesterol; 691 mg sodium. 337 mg potassium; 37.5 g carbohydrates; 6.5 g fiber; 5 g sugar; 20.5 g protein; 4721 IU vitamin a iu; 24 mg vitamin c; 50 mcg folate; 263 mg calcium; 6 mg iron; 79 mg magnesium;