Tortilla-less Kale and Black Bean Breakfast Burrito

Going low carb does not mean sacrificing great flavor or classic favorites! This take on the breakfast burrito is packed with flavor and a great source of protein to start your day!

Say cheese, please! When I first started following a low carb diet, I saw this strategy of melting cheese used often for tacos, draping them over a muffin tin or similar to create a taco shape that crisps up. My intention here was not to create crunch, but instead just firm enough to hold its form and provide the cheese flavor. By melting the cheese in the pan and flipping halfway through as opposed to baking, the cheese holds together its form, but does not crisp or brown, allowing it to hold shape but maintain a soft texture that matches a tortilla without the carbs!

Spice it up! I am a huge fan of spicy food, but realize it may not be everyone’s cup of tea. I had a bit of remaining cheese from an adventure taken recently where I stumbled upon Carolina Reaper cheese. To incorporate the spice here without it being overwhelming, I made a quick queso with heavy cream, garlic and the cheese, taming down the spice a bit but still very apparent. This could also be great with pepper jack if you are looking to add heat! Using sour cream? No problem-the pico is a great way to alter spice level however you’d like by adding more or less jalapeno!

Looking to shave off some carbs in your diet? Check out the website for more great low carb and keto options!

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Tortilla-less Kale and Black Bean Breakfast Burrito

Hannah

A deliciously hearty breakfast in a lower carb version that does not sacrifice any of the flavor!

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Course Breakfast, brunch

Cuisine Mediterranean, Mexican, Spanish

Servings 2

Equipment

• Skillet
• Kitchen knife
• Small mixing bowl

Ingredients

  

• 1/2 cup Black Beans reserve some of the water
• 2 handfuls Chopped Kale
• 2 medium Eggs
• 1 clove Garlic
• 1/2 medium Onion
• 1/2 tsp Cumin
• 1/2 tsp Chili Powder
• 2 tsp Olive Oil
• 1 cup Cheddar Cheese Could use Mexican blend or Monterey Jack
• 1 small Tomato
• 2 tsp Chopped Onion
• 1 tsp Chopped Jalapeno
• 2 tsp Chopped Green Pepper
• 2 sprigs Fresh Cilantro
• 1 clove Garlic
• 1 tsp Olive Oil
• Salt and Pepper
• Optional: Quick Queso Cheese Sautee a bit of garlic in olive oil, add in heavy cream and cheese of your choice, and cook on low until thickened.

Instructions

 

• In a small mixing bowl, combine chopped onion, garlic, tomato, jalapeno, green pepper, cilantro, olive oil, salt and pepper to create a quick pico de gallo. Set aside to let flavors meld.
• In skillet, heat olive oil and add in chopped onions, cooking until translucent. Add in minced garlic, cumin, chili powder, salt and pepper and cook until garlic is fragrant.
• Add chopped kale and stir well. When kale is about half cooked, add in black beans (to create a little liquid for the kale to cook down, add a few tsps of the black bean juice). When all is cooked, set aside in a bowl.
• In now empty skillet, scramble your eggs and set aside with the beans/kale mixture.
• Keeping heat on low, sprinkle cheese on the pan in the shape of a tortilla, making sure to create a solid surface with minimal holes. Cook until cheese is completely melted and the spatula is able to lift up the edges.
• Flip to brown the other side. Remove from skillet and place on a paper towel to absorb the grease. Repeat to create another 'tortilla'.
• Once your tortillas are made, assemble each by dividing egg and bean/kale mixture, and roll as you would a tortilla. Top with some of your fresh pico de gallo and a drizzle of queso and enjoy!

  Great served with more fresh cilantro and can easily substitute the cheese for a spoonful of sour cream. This would also be great with a few slices of fresh avocado!

Keyword Black Beans, Burrito, Healthy, Kale, Keto, Low-carb