Breakfast Burrito with Egg Whites, Black Beans, and Salsa

Ingredients

• Egg whites 4 large
• Black beans 1/4 cup cooked
• Whole wheat tortilla 1 large
• Salsa 2 tbsp
• Avocado 1/4 medium

Method

1. Prepare ingredients. Gather all ingredients. Drain and rinse the cooked black beans if canned. Slice the avocado into thin slices or small cubes. Set aside.
   Tip: Rinsing canned beans reduces sodium and improves flavor.
2. Cook the egg whites. Heat a non-stick skillet over medium heat. Spray lightly with cooking spray or add a teaspoon of oil if desired. Pour in the egg whites and gently stir with a spatula, cooking until they are fully set but still moist, about 3-4 minutes.
   Tip: Keep stirring gently to avoid overcooking and to get fluffy egg whites.
3. Warm the tortilla. While the eggs cook, warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side until pliable and slightly toasted. Alternatively, wrap it in a damp paper towel and microwave for 20 seconds.
   Tip: Warming the tortilla makes it easier to roll without cracking.
4. Assemble the burrito. Lay the warm tortilla flat on a plate. Spread the cooked egg whites evenly down the center. Add the black beans on top of the eggs. Spoon the salsa evenly over the beans. Finally, add the sliced avocado on top.
   Tip: Leave about 1 inch of space on the edges to make rolling easier.
5. Roll the burrito. Fold the sides of the tortilla over the filling, then roll from the bottom up tightly to enclose all ingredients. Place seam side down on the plate to keep it closed.
   Tip: Rolling tightly helps keep the burrito intact while eating.

Pro tips

• Use a non-stick skillet to cook egg whites easily without sticking.
• Add fresh cilantro or a squeeze of lime for extra flavor if desired.