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.

Micaela Young, M.S.
Source: Diabetic Living Magazine, Summer 2019




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; protein 20.5g 41% DV; carbohydrates 37.5g 12% DV; exchange other carbs 2.5; dietary fiber 6.5g 26% DV; sugars 4.6g; fat 14.5g 22% DV; saturated fat 4.3g 22% DV; cholesterol 284mg 95% DV; vitamin a iu 4720.9IU 94% DV; vitamin c 23.7mg 40% DV; folate 50.3mcg 13% DV; calcium 263mg 26% DV; iron 5.6mg 31% DV; magnesium 78.6mg 28% DV; potassium 337.1mg 9% DV; sodium 691mg 28% DV.