To make sure your burrito is heated through, insert a paring knife into the center and hold it there for 10 seconds. If the blade is hot when it comes out, the burrito is ready. Serve with your favorite hot sauce.
Cook Once, Eat All Week
Life is busier than ever and finding the time to prepare nutritious, from-scratch meals can be a challenge with everything else on your plate. Introducing the life-changing concept of cook once, eat all week, the clean cooking solution for busy cooks.
Spend a few carefully planned hours on Sundays and enjoy the freedom of simply heating and eating all week long. Cook Once, Eat All Week goes beyond your typical batch-cooking tutorial with strategies for ingredient crossover (saving you prep time and money), no-recipe cooking and detailed week-by-week guides for making weeknight meals with repurpose suggestions for how to turn them into creative new breakfasts, lunches and dinners in the following days.
For more info, go to cleaneating.com/cookonce
- Prep Time
- 2 tbsp olive oil, divided
- 1 small yellow onion, chopped
- 1 15-oz BPA-free can unsalted black or pinto beans, drained and rinsed
- 6 cups lightly packed baby spinach
- 1/4 tsp each sea salt and ground black pepper, divided
- 8 large eggs, lightly beaten
- 4 large whole-grain tortillas
- 1 cup jarred all-natural salsa or pico de gallo
- 3/4 cup shredded Monterey Jack or Mexican blend cheese
1. In a large nonstick skillet, heat 1 tbsp oil on medium. Add onion and cook, stirring occasionally, until softened, about 6 minutes.
2. Add beans, spinach and 1/8 tsp each salt and pepper and cook, stirring often, until spinach is wilted, 4 to 5 minutes. Transfer to a large bowl to cool.
3. In same skillet, heat remaining 1 tbsp oil on medium. Add eggs and remaining 1/8 tsp each salt and pepper; cook, stirring, until softly set, about 5 minutes. Transfer to a separate large bowl to cool.
4. Spoon one-quarter of bean mixture across center of 1 tortilla, leaving a 2-inch border uncovered on each edge. Top with one-quarter of each eggs, salsa and cheese.
5. Fold left and right edges of tortilla in over filling. Lift bottom edge of tortilla (edge closest to you) over filling; roll tightly upward. Mist a square of foil with cooking spray and wrap burrito tightly, oiled side facing burrito. Repeat with remaining tortillas and filling ingredients. (TIP: Refrigerate for up to 1 day or freeze for up to 1 month.)
6. To heat, preheat oven or toaster oven to 375°F. Arrange foil-wrapped burrito(s) on a baking sheet. Bake until heated through, 20 to 25 minutes. If frozen, bake 40 to 45 minutes.
- Serving Size: 1 burrito
- Calories: 567
- Carbohydrate Content: 51 g
- Cholesterol Content: 391 mg
- Fat Content: 27 g
- Fiber Content: 13 g
- Protein Content: 32 g
- Saturated Fat Content: 9 g
- Sodium Content: 896 mg
- Sugar Content: 5.5 g
- Monounsaturated Fat Content: 13 g
- Polyunsaturated Fat Content: 4 g