Macros

P: 47g   F: 8g   C: 83g

*These macro numbers are subject to change based on source, brands of product and individual goals.*
*These numbers can be adjusted to fit your own macro numbers based off your specific calculations.*

Ingredients:

• 1 ezekiel whole wheat tortilla
• 4 oz of sweet potato puree
• 1/4 cup of black beans
• 1/2 cup of egg whites
• 1/2 cup reduced fat shredded mexican or colby jack cheese
• 1/4 cup red enchilada sauce
• Red pepper flakes, cumin, and chili powder for seasoning

Method:

1. In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes if desired. Stir to combine then set aside.
2. In a separate medium bowl, beat egg whites together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in egg whites and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
3. To assemble burritos, make sure you have warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato puree from can on each. Evenly distribute egg whites, black beans, and shredded cheese on each tortilla.
4. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos. To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two.