Freezer Friendly Breakfast Burritos

Ingredients:

 12 medium/130 calorie whole wheat tortillas

1 dozen eggs

6 oz mozzarella cheese, shredded

1 can low-sodium black beans, rinsed & drained

1 medium onion, chopped

3 cloves garlic, minced or finely chopped

1 Tbl vegetable oil

10-oz mushrooms, sliced

3 Bell Peppers, sliced

¼ cup fat free Dorthy Lynch or Italian salad dressing

1. Place large frying pan over medium heat on stove-top and spray with non-stick cooking spray. Cook eggs until no longer runny; stir in mozzarella cheese and black beans. Place in a separate bowl and set aside.

2. Return pan to stovetop; sauté onion and garlic in 1 Tbl oil until onions turn translucent. Add sliced mushrooms, peppers and salad dressing and continue to cook until veggies are soft. Add water as needed for extra moisture to cook veggies.

3. Lay tortillas out on countertop and divide egg mixture and veggie mixture equally between them. Once filled, roll tortillas up like a burrito and individually wrap in tin foil. Place wrapped burritos in freezer-safe ziplock bags until ready to eat.  Top with salsa and fat-free sour cream if desired.

*reheat (be sure to remove foil) on a low power level for a few minutes in the microwave or keep in foil and pop in the oven until warm throughout.

Makes 12 Burritos, per burrito:

~300 calories, 12 gm fat, 34 gm carb, 16 gm protein, 6 gm fiber, 450 mg sodium