After my workout today I was craving all sorts of protein, but was without tofu! “WHAT EVER SHOULD I DO?!” I thought to myself. But not really. Anyway, I decided to make a delicious, healthy burrito packed with protein. Short on fat content, but not on taste! If you want to make this even healthier, ditch the tortilla and mix it up in a bowl.
1 large burrito-size tortilla
fresh baby spinach
Egg Beaters egg whites
1 TBSP shredded cheddar
1/2 cup quinoa
1 can black beans
1 TBSP mild/medium salsa
1 TBSP sour cream (I use tofutti vegan sour cream)
Despite the relatively long list of ingredients, this dish is pretty darn easy to make! Start by cooking your quinoa. Mix 1/2 cup quinoa and 1 cup water in a saucepan. Heat until boiling, and then simmer for 10-15 minutes or until all water is absorbed and quinoa is light and fluffy.
Heat can of black beans in a saucepan over low heat. Add a dash of cumin and a dash of paprika and mix. You will most likely have leftovers of both black beans and quinoa, which coincidentally will go great together for lunch the next day 🙂
When there are only a couple minutes left on your quinoa, start your scrambled egg whites. Pour a small amount (1/4 cup-ish) into a non-stick skillet, or a skillet with non-stick spray over medium heat. Before eggs start getting solid, sprinkle a dash of garlic powder and a dash of parsley into the eggs.
Scramble until light and fluffy. Sprinkle shredded cheddar over the top of eggs and remove from heat.
Place tortilla flat on large plate. Place thin layer of baby spinach in middle of tortilla. Then add eggs, quinoa, black beans, salsa, and sour cream.
Fold up into a burrito, and enjoy your delicious, protein-filled burrito!!