Burrito Wraps
Ingredients
- Tortillas — as needed
- Onion –1 big (chopped)
- Garlic — 2 pods (finely chopped)
- Red Bell Pepper — 1 big (cubed)
- Broccoli Florets — 1/4 cup
- Carrot — 1 big (cubed)
- Pinto Beans — 1 15 oz can (drained, rinsed)
- Avocado — 1 big (cubed)
- Egg Whites — 1 cup
- Salt — to taste
- Black Pepper — 1/2 tsp
- Taco Seasoning — 1 tsp
- Hot Sauce — as needed
- Oil — 3 Tbsp
Instructions
- In a large pan, heat 2 Tbsp oil add chopped garlic and saute for a minute. Add chopped onions and fry till they turn translucent. Add chopped red bell pepper, carrots, broccoli florets and saute for few minutes. The vegetables should be cooked but still have the crunch. Add pinto beans, salt, taco seasoning, hot sauce and mix well. Fry till the vegetables absorb the spice and the moisture from the sauce is all evaporated. Switch off the flame and let it cool.
- While the vegetables are cooling make the scrambled eggs. In a small pan, heat the remaining 1 Tbsp of oil. Once the oil is heated add egg whites and scramble them quickly with a spatula. Season with salt and black pepper. Once the egg whites are cooked, switch off the flame. Let it cool for a minute.
- When ready to make wrap. Warm tortillas in a flat griddle or microwave for 10 sec. Add some sauteed vegetables, 1 tsp of scrambled egg whites, cubed avocados. Wrap them. Cut and serve. Enjoy!!!
