Servings: 1

Macros for 1 Serving:

PRO: 19 g. CARBS: 33 g.  FATS: 18 g.

INGREDIENTS:
1/4 small onion, diced
1/2 bell pepper, diced
1/2 cup black beans, preferably low-sodium
1/4 teaspoon chili flakes
2 whole eggs and 2 egg whites
1/4 cup shredded cheese
1 whole-wheat tortillas (burrito-size)*
1 tbsp reduced-fat sour cream
1 tbsp salsa or hot sauce
1/4 avocado, cubed

*for gluten-free option, substitute with corn tortilla, or omit tortilla and eat as scramble

INSTRUCTIONS:

Put 2 tbsp coconut oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.

Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread tortilla with 1 tbsp each sour cream and salsa/hot sauce, then layer with black bean mixture, scrambled eggs and 1/4 avocado. Season to taste. Roll up burrito-style and serve.