Cheesy Black Bean Breakfast Burritos

Points™ per serving

Total 25 min

Prep 20 min

Cook 25 min

Serves 8


  • Plain fat-free Greek yogurt  1⁄2 cup(s)
  • Kosher salt  1⁄4 tsp
  • Egg  8 large egg(s)
  • Cooking spray  2 spray(s)
  • Low-carb, high-fiber tortilla wrap  8 tortilla(s), whole-wheat variety
  • Canned low-sodium black beans  30 oz (2 [15-oz] cans), rinsed and drained
  • Salsa  1 cup(s), divided
  • Scallions  1⁄2 cup(s), chopped
  • Reduced-fat cheddar cheese  1 cup(s), shredded, sharp variety


  1. In a medium bowl, whisk together yogurt, salt, and eggs until well combined. Spray a large nonstick skillet with nonstick spray and heat over medium-low heat. Add egg mixture and cook, stirring occasionally, until eggs are soft set and scrambled 3 to 5 minutes.
  2. Arrange tortillas on a large work surface. Spread about ¼ cup scrambled eggs over bottom third of each tortilla.
  3. Wipe the skillet clean and heat over medium heat. Add black beans, ½ cup salsa, and scallions, and cook until thoroughly heated, about 2 minutes. Spoon a scant ½ cup bean mixture over eggs in each tortilla and top each with 2 tbsp cheese. Fold the bottom edge of each tortilla over filling, then carefully fold in sides. Roll up to close. Serve with remaining salsa for dipping.
  4. Serving size: 1 burrito and 1 tbsp salsa

Cheesy Black Bean Breakfast Burritos

25 min

20 min

Frozen whole-grain burritos, individually wrapped in parchment paper, make for convenient 3 Points meals when microwaved for 3 minutes, featuring eggs whisked with Greek yogurt for added moisture and tenderness.


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