Instructions:

• Start by rinsing and draining the black beans. Wash the baby spinach thoroughly and set aside. If you’re using feta or any other cheese, have it shredded and ready.
• In a large skillet over medium heat, add the baby spinach. Sauté for about 2-3 minutes until wilted. Stir occasionally to ensure even cooking. Once done, remove the spinach from the skillet and set aside.
• In the same skillet, reduce the heat to low. In a mixing bowl, whisk together the egg whites and whole eggs until well combined. Pour the mixture into the skillet and scramble gently, cooking until just set, about 3-4 minutes. Season with salt to taste.
• Once the eggs are cooked, add the rinsed black beans and sautéed spinach to the skillet. Mix everything together until heated through. If you’re using feta cheese, sprinkle it in at this stage and let it melt slightly.
• Lay out the whole-wheat wraps or tortillas on a flat surface. Spoon a generous amount of the egg, spinach, and bean mixture onto each tortilla. If you like, add a spoonful of salsa or Pico de Gallo on top.
• Fold in the sides of the tortilla and then roll it up tightly from the bottom. Ensure that the filling is enclosed well. Repeat with the remaining wraps.
• Slice the burritos in half and serve with a dollop of Greek yogurt on the side for dipping, along with extra salsa if desired. Enjoy your Low Calorie High Protein Breakfast Burrito!