From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/8
Prepare the Filling
1
Wash the tomato and cut it into slices. Wash the spinach thoroughly and spin dry. Cut the avocado in half, remove the pit from one half, peel it, and slice it.
Beans
1
Peel and finely chop the garlic and shallot. Heat 1 teaspoon of canola or vegetable oil in a pan, add the garlic and shallot with a pinch of salt, and sauté until translucent. Add 1 tablespoon tomato paste, ⅓ cup drained cooked beans (black beans, pinto beans, or kidney beans), and ¼ cup water. Stir and simmer over medium heat until the water has evaporated.
2
Mash the beans roughly with the back of a wooden spoon or a potato masher, then season with lime juice, salt, and pepper. Remove from the pan.
Scrambled Eggs
1
Crack the eggs into a bowl and whisk them. Heat 1 teaspoon of oil in a pan. Pour the eggs into the hot pan, then remove the pan from the heat. Using a spatula, gently push the eggs from one side of the pan to the other until they are set but still nicely moist.
Roll the Burrito
1
Spread the refried beans on the lower middle of each tortilla, leaving some space at the edges. Evenly distribute the tomatoes, spinach, cheese, scrambled eggs, avocado, and ham on both wraps—try to layer them in a strip on top of each other.
2
First, fold the bottom edge of the tortilla up. Then fold in both sides, and carefully but firmly roll the tortilla from the bottom up. Hold the sides tightly while rolling.
3
Place the burritos seam-side down in a non-stick pan over medium heat. Cook for about 2 minutes, then carefully flip and cook for another 1–2 minutes, or until both wraps are golden brown on both sides.
My Calorie Intake
Review & Earn
Be the first to review this recipe and earn a 20% Bonus
Level up & unlock free Premium by reviewing recipes!
My Notes
Your kitchen notebook is waiting.
Whether it's a recipe tweak or an inspiration burst — jot it down here.
Tips & Tricks (5)
- Toast Your Tortillas First 🔥Lightly warm whole wheat tortillas in a dry skillet for 30 seconds per side to make them pliable and prevent cracking when rolling, while adding subtle nutty flavor.
- Scramble Eggs Low and Slow 🥚Cook eggs over medium-low heat with butter, stirring frequently and removing from heat while still slightly underdone—they'll continue cooking and stay creamy rather than rubbery.
- Layer Strategic Placement 📍Place warm ingredients (eggs, beans, cheese) in the center, with cooler items (avocado, spinach, tomato) on the edges to prevent the tortilla from becoming soggy while maintaining optimal flavor distribution.
- Make a Quick Salsa Verde 🍋Blend the lime juice, tomato paste, garlic, and shallot into a bright sauce and drizzle inside each burrito—this adds moisture and complexity without making the wrap wet.
- Wrap and Seal Technique 🎁Fold in the sides first, then roll tightly from the bottom up while tucking ingredients inward; place seam-side down in a hot skillet for 1-2 minutes to seal and create a golden, cohesive package.
Recipe Facts
Diet at a Glance
Low Sugar
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
No Recipes Available
EXPLORE
Looking for more?
Use our smart searchtool, explore by category, or browse your customized food feed.