Mini breakfast burritos

Prep time: 10 min | Cook time: 2 min | Servings: 3 | Yield: 375 mL (1 1/2 cups)

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Ingredients - Directions
Nutritional Information

Mini Breakfast Burritos

Mini breakfast burritos

With a few quick chops and stirs, this hearty breakfast is great for a small family on the run. Stir in together the night before and refrigerate the mixture, so all you have to do is pop it in the microwave in the morning and fill your tortillas!

Recipe developed by Emily Richards, PH. Ec. ©Heart and Stroke Foundation 2011.

  • 250 mL (1 cup) cooked canned navy beans, drained and rinsed
  • 1 egg
  • 30 mL (2 tbsp) diced tomato or salsa
  • Half small red or green bell pepper, diced
  • 2 green onions, thinly sliced
  • 15 mL (1 tbsp) chopped fresh coriander (optional)
  • Hot pepper sauce, a dash
  • 3 small, whole-grain tortillas (about 18 cm/7 inches)


  1. In shallow bowl, using potato masher mash beans until fairly smooth. Stir in egg and salsa until combined. Microwave on High and cook for 1 minute.
  2. Stir in pepper, onions, coriander and hot pepper sauce. Microwave on High for about 1 minute or until hot. Stir to combine and divide in centre of each tortilla and roll up to enjoy.

Posted: July 2011

Per serving (1 mini burrito)

  • Calories: 209
  • Protein: 10 g
  • Total Fat: 4g
    • Saturated fat: 1 g
    • Cholesterol : 62 mg
  • Carbohydrate: 32 g
    • Fibre: 6 g
    • Sugar: 2 g
  • Sodium: 444 mg
  • Potassium: 345 mg

The Heart and Stroke Foundation thanks CanolaInfo for its generous support of our recipes online. Acceptance of this support does not constitute an endorsement by the Foundation of CanolaInfo or its individual products.

Funding for this project has been provided by Agriculture and Agri-Food Canada through Growing Forward 2, a federal - provincial - territorial agreement.