Healthy Recipe

Ingredients:

• Plain fat-free Greek yogurt  1⁄2 cup(s)
• Kosher salt  1⁄4 tsp
• Egg  8 large egg(s)
• Cooking spray  2 spray(s)
• Low-carb, high-fiber tortilla wrap  8 tortilla(s), whole-wheat variety
• Canned low-sodium black beans  30 oz (2 [15-oz] cans), rinsed and drained
• Salsa  1 cup(s), divided
• Scallions  1⁄2 cup(s), chopped
• Reduced-fat cheddar cheese  1 cup(s), shredded, sharp variety

Instructions:

1. In a medium bowl, whisk together yogurt, salt, and eggs until well combined. Spray a large nonstick skillet with nonstick spray and heat over medium-low heat. Add egg mixture and cook, stirring occasionally, until eggs are soft set and scrambled 3 to 5 minutes.
2. Arrange tortillas on a large work surface. Spread about ¼ cup scrambled eggs over bottom third of each tortilla.
3. Wipe the skillet clean and heat over medium heat. Add black beans, ½ cup salsa, and scallions, and cook until thoroughly heated, about 2 minutes. Spoon a scant ½ cup bean mixture over eggs in each tortilla and top each with 2 tbsp cheese. Fold the bottom edge of each tortilla over filling, then carefully fold in sides. Roll up to close. Serve with remaining salsa for dipping.
4. Serving size: 1 burrito and 1 tbsp salsa

This recipe, originally by Marc Murphy, has been adapted with permission from SEASON WITH AUTHORITY for WeightWatchers Magazine.