Meatless Monday: Black Bean Breakfast Burrito

On Sundays I always check out my calendar and get a mental game plan for the week. This week is looking…busy.

Monday – hockey. Tuesday – hockey. Wednesday – 12+ hour work day. Thursday – ladies night out with a friend. Naturally, I did next to nothing yesterday and declared it a mental health day. Yet, between Old Navy, TJ Maxx, and Target, I spent nearly $400 (thank goodness Mr. P doesn’t read my blog). Whoops.

I needed socks. And new bras. And knee highs for work because our dress code is uber conservative. But I also got a ton of frames and little house “decor” items…because it was time to make our house feel more like a home.

I did laundry. Dishes, too. Cuddled with Lily. Skipped out on hockey so I didn’t have to spend my evening in the car and opted to run on the treadmill during the Illini game. Which, sadly they lost. But otherwise, yesterday was a perfect “me” day. I even snuggled into bed by 10pm and knocked out a few chapters of my book that I never seem to make any progress on.

And dinner? It was something Mr. Prevention would’ve hated. Which is what I had it when he was out-of-town (and how I got away with all those purchases!).

Yesterday I also did something I don’t do often — cleared out the DVR and consequently, tried a new TV show. I’ve heard some chatter about The Taste and I’m glad to say I’ve got a show to replace Private Practice and Parenthood with 😉 The premise of the show is giving contestants one bite to win over the judges. The judges are not told what is in the bite, nor are they able to see the contestant before deciding whether or not they want them on their team for the show.

A lot of the bites…they didn’t look so good. But they tasted great! This recipe is much of the same — not so great-looking, but certainly great tasting!

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Black Bean Breakfast Burrito

3 eggs
1/4 cup fat-free milk
1/4 tsp salt
1/8 tsp pepper
1/2 cup canned black beans, drained and rinsed
1/4 cup salsa
2 (8-inch) whole wheat tortillas

Directions:

Whisk together the eggs, milk, salt, and pepper.

Heat a small, non-stick skillet sprayed with olive oil over medium heat. Once hot, pour in the eggs and scramble until nearly firm. Add in the beans and salsa and cook until moisture is absorbed.

Spread 1/2 of the egg and bean mixture over each tortilla and serve hot.

Yield: 2 servings.

Nutrition Information (per serving): 310 calories; 12.0 g. fat; 278 mg. cholesterol; 798 mg. sodium; 35.0 g. carbohydrate; 5.5 g. fiber; 17.5 g. protein

Result: This is one protein-packed, high-fiber start to the day. For 310 calories, this one keeps me going…and going…and going. No mid-morning tummy grumbles after one of these. Plus, they’re so quick and easy to make and you can add or remove any veggie of your choosing 🙂 Enjoy!

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 Back to the grind!

Be well,