About the Recipe
Nutritional profile
Cal: 374
Macros: Fats 5.8g | Carbs 54.4g | Protein 24.7g
If not this, then that...
⬆️🥑 To increase fat, use 10 whole eggs instead of liquid egg whites.
⬇️🥑 To decrease fat, omit cheese.
⬇️🍳 To decrease protein, use only 260ml of liquid eggs.
⬇️🥔 To decrease carbs, use half a can of beans.
Ingredients
520g canned black beans, drained and rinsed
13ml cilantro paste
43.4g shredded white cheddar cheese
361ml liquid egg whites
84g diced red bell pepper
98g diced green bell pepper
92g chopped tomatillo
80g chopped leeks
122g tomato-on-the-vine, sliced
5 red pepper wraps
181g asparagus spears, on the side
Spices (1/4 – 1/2 tsp ea.): ground black pepper, roasted garlic powder, cumin, cayenne, oregano
Preparation
Drain and rinse black beans; set aside.
As beans dry, cut off ends of asparagus spears; toss in ground sumac or spice of choice; add to separate pan and sauté until soft, with slight char.
As asparagus cooks, cut up all vegetables.
Spray large pan with olive oil; cook vegetables until soft, ~7 mins, then set aside.
Pour liquid egg whites into same pan; add cilantro paste and spices, then cook on medium heat until cook through.
Divide egg mix into 5 even servings; spoon each serving onto middle of wrap.
Top with equal parts beans, then equal parts shredded cheese.
Roll each one like a burrito, then wrap in aluminum foil. (For this recipe, I warmed each burrito on the panini press, then stored in a container.)
Place each burrito in its own container, then divide asparagus evenly among each.