• A2b8d1645c4c12b6080090c121a0f77b

Portobello And Black Bean Breakfast Burritos

http://www.thebump.com/a/healthy-recipes-pregnancy pregnancy stage

Prep
Cook
Serves 4people
Ingredients
4
large flour tortillas
1
tbsp plus 1 tsp. olive oil
1
cup onion, diced (from 1 small onion)
1
tsp fresh garlic, minced
2
large portobello mushrooms, diced
3
tbsp lemon juice
1
tbsp brown rice miso paste
1
tbsp hoisin sauce
1/2
tsp kosher salt
1
dash Tabasco (or more to taste)
1
cup canned black beans, rinsed and drained
1
cup brown rice, cooked
4
egg whites
1/2
cup Monterey Jack cheese, grated (optional)
1/2
cup salsa (optional)
Directions
1.
Preheat the oven to 350°F. Wrap the tortillas tightly in a large sheet of foil and warm in the oven until heated through, 10 to 15 minutes. Keep warm.
2.
Meanwhile, heat the oil in a large saute pan until hot but not smoking. Add the onion, garlic and mushrooms, and cook, stirring occasionally, until browned, 8 to 10 minutes.
3.
In a small bowl, whisk together the lemon juice, miso paste, hoisin sauce, salt and Tabasco. Pour over the mushrooms. Transfer the mixture to a food processor and pulse until well chopped but not pulverized. Return to the pan and add the black beans, brown rice and egg whites. Cook over medium heat, stirring, until the egg whites are fully cooked.
4.
Place a warm tortilla on a plate. Spoon 1/4 of the mushroom mixture, 1/4 of the cheese and 1/4 of the salsa (if using) in vertical rows across the center, leaving room on the bottom and sides of the tortilla. Fold the bottom over most of the filling, and then fold over the sides, overlapping them. Repeat with the other 3 burritos. Serve hot.
5.
Per serving: 642 calories, 12.52 g fat, 84.48 g carbs, 7.50 g fiber, 21.6 g protein, 255 mg calcium, 4.1 mg iron, 1,125 mg sodium, 101 mcg folate

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