Breakfast Burrito


Refuel your postrun with this easy-to-make meal full of protein, carbs, and fiber.

Breakfast Burrito

This burrito combines eggs and avocado. One egg has six grams of protein; avocado is high in fiber and healthy fats.

1 red onion, cut into small dice
1 small jalapeño, cut into small dice
1 tablespoon olive oil
1/2 teaspoon ground cumin
1 15-ounce can black beans, drained and rinsed
4 eggs mixed with a fork
Salt to taste
1/4 cup low-fat Greek yogurt
Juice of one lime
4 10-inch whole-wheat tortillas
1/2 cup shredded Monterey Jack or cheddar
1 avocado, cut into slices
1 cup salsa or pico de gallo

Calories Per Serving: 498
Carbs: 57 g
Fiber: 14 g
Protein: 23 g
Fat: 24 g

Sauté onion and jalapeño in olive oil. When onion is soft, add cumin. Add beans and stir. When beans are hot, add eggs and cook until fluffy. Season with salt. Mix the yogurt with lime juice and set aside. Toast tortillas over an open flame on the burner, or place under the broiler until they puff up. Lay out the tortillas and divide the egg-and-bean mixture evenly among the four tortillas. Top the eggs with an even amount of cheese, avocado, and yogurt. Roll and top with salsa or pico de gallo. Serves four.

In 2007, Nate Appleman, the culinary manager of Chipotle Mexican Grill and Chopped All-Stars winner, weighed 250 pounds. But when his son Oliver, now 5, was born, Nate decided to get fit. He started running, cut back on sweets, and shed 85 pounds. He now logs 35 miles a week. “Breakfast gives me energy to train,” says Appleman, 33, who’ll run his third NYC Marathon this month, “and keeps me from overeating later.”

From the November 2012 issue of Runner’s World

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