Recipe: Freezer Friendly Southwestern Breakfast Burritos

Ingredients

Cook the bacon in a large pan according to package directions and set aside to cool.
In the same pan, scramble the eggs and place them in a large bowl once fully cooked.
Add more nonstick spray to the pan and cook the diced peppers and onions until softened, about 8-10 minutes.
Add the drained black beans, salt, pepper, cumin, and paprika to the pan and mix well.
Combine the bean mixture with the scrambled eggs and let cool for at least 15 minutes.
Dice the turkey bacon and add it to the egg mixture, stirring to combine.
Prepare parchment paper and aluminum foil, placing a tortilla on top of each set.
Add about 2 tablespoons of cheese to each tortilla, followed by about ¾ cup of the egg mixture and some cilantro.
Roll the tortilla by folding in the sides and tucking it as you roll.
Wrap the burritos in parchment and foil and store in the freezer or eat immediately.
To reheat, unwrap and microwave for 1-2 minutes or toast in a toaster oven at 400°F for 10-15 minutes.

Servings

Calories

300

Total fat

15g

Total carbohydrates

30g

Total protein

20g

Sodium

600mg

Cholesterol

300mg