If you’re always on the go in the mornings, you don’t need to start your day with boring meals. Try these portobello and black bean breakfast burritos. “This is the kind of breakfast where I would make a few batches of it beforehand and put it in the fridge,” says Lenkert. “Saute the onion, garlic and mushrooms, and cook the brown rice on Sunday, and then put the rest together when you’re ready to grab it and go.” You might want to cut back on the garlic and onion if you’re experiencing too much heartburn.
Portobello and black bean breakfast burritos
4 large flour tortillas
1 Tbl. plus 1 tsp. olive oil
1 cup onion, diced (from 1 small onion)
1 tsp. fresh garlic, minced
2 large portobello mushrooms, diced
3 Tbl. lemon juice
1 Tbl. brown rice miso paste
1 Tbl. hoisin sauce
1/2 tsp. kosher salt
1 dash Tabasco (or more to taste)
1 cup canned black beans, rinsed and drained
1 cup brown rice, cooked
4 egg whites
1/2 cup Monterey Jack cheese, grated (optional)
1/2 cup salsa (optional)
1. Preheat the oven to 350°F. Wrap the tortillas tightly in a large sheet of foil and warm in the oven until heated through, 10 to 15 minutes. Keep warm.
2. Meanwhile, heat the oil in a large saute pan until hot but not smoking. Add the onion, garlic and mushrooms, and cook, stirring occasionally, until browned, 8 to 10 minutes.
3. In a small bowl, whisk together the lemon juice, miso paste, hoisin sauce, salt and Tabasco. Pour over the mushrooms. Transfer the mixture to a food processor and pulse until well chopped but not pulverized. Return to the pan and add the black beans, brown rice and egg whites. Cook over medium heat, stirring, until the egg whites are fully cooked.
4. Place a warm tortilla on a plate. Spoon 1/4 of the mushroom mixture, 1/4 of the cheese and 1/4 of the salsa (if using) in vertical rows across the center, leaving room on the bottom and sides of the tortilla. Fold the bottom over most of the filling, and then fold over the sides, overlapping them. Repeat with the other 3 burritos. Serve hot.
Per serving: 642 calories, 12.52 g fat, 84.48 g carbs, 7.50 g fiber, 21.6 g protein, 255 mg calcium, 4.1 mg iron, 1,125 mg sodium, 101 mcg folate
Photo by From Healthy Eating During Pregancy by Erika Lenkert with Brooke Alpert, MS, RD, CDN (Kyle Books; 2012) Photo Credit: Will Heap