Egg and Bean Burritos

1. Cook the eggs as desired. I’ve always scrambled them in the past but I wanted to try baking them this time. I liked how easy it was. There wasn’t any egg sticking to the pan and it was perfectly portioned. All you do is spray a cupcake tin with cooking spray, crack an egg into each of the cupcake cups and bake for 15 minutes at 400ºF.

2. Cover the tortillas with a damp paper towel and microwave for 30 seconds to make them pliable.

3. To each tortilla, add 1 cooked egg. You may want to break up the egg with a fork. Add ¼ cup refried beans. Roll into a burrito.

Note: I like to divide up the burritos into 5 sandwich bags and freeze them. To defrost, I take them out of the bag and microwave them on low for 5 minutes. If I have time, I stick them in the oven to finish cooking. Serve with some salsa or low fat guacamole.

Serving size: 1 burrito
WW Points+: 5
Calories 168, Carbs 19, Fat 7g, Protein 13g