Whole food breakfast burritos!

Whole food, high protein, high-fiber, nutrient dense, detoxifying, electrolyte-rich breakfast burritos Every successful week should start with preparing beans. This week I decided to roll with pintos and cannellini (white kidney) beans. If breakfast were to contain all energy foods, it would have beans(fiber, protein, antioxidants), oats(fiber), chia seeds(fats, fiber, antioxidants), whole wheat(protein, fiber), herbs(chlorophyll, phytochemicals), celery (antioxidants, electrolytes) and white mushrooms (vitamin D in the cold season). MINERALS: Beans: folic acid, molybdenum, phosphorus, iron, protein, magnesium, manganese and potassium. Oats: manganese, selenium, phosphorus, magnesium, iron, calcium, and B1(thiamine). Chia Seeds: calcium, manganese, magnesium, phosphorus, zinc, vitamin B3(niacin), potassium, vitamin B1, and vitamin B2(riboflavin). 100% Whole Wheat: manganese, B1, B2, B3, B5(pantothenic acid) and B6(Pyridoxine), vitamin E, folic acid, calcium, phosphorus, zinc, copper, magnesium and iron. Parsley: Myristicin, limonene, eugenol and alpha-thujene Celery: Vitamin C, B1, B6, B2, calcium, potassium White mushrooms: Vitamin D, copper, phosphorus, B2 and B5 Onion: vitamin c. B1, B6, biotin, chromium and folic acid. INGREDIENTS: 4-100% whole wheat tortillas 1 cup prepared beans 1/4 cup dry quick oats 2 tablespoons chia seeds 4 white button mushrooms (coarsely chopped) 1oz celery (sliced thinly) 2oz parsley (chopped finely) 1oz red onion 3 egg whites 2 teaspoons olive oil Pico de gallo (optional) DIRECTIONS: 1. Combine oats and egg in small bowl. Whisk together until mixed evenly, and set aside. 2. In small saucepan bring one teaspoon to medium-high heat. Add mushrooms, onion and 1oz parsley to sautee for 2 minutes, distributing evenly. Remove from saucepan and set aside. 3. Heat saucepan with the other teaspoon of olive oil, to medium-high heat. Whisk egg-oat mixture again, adding the chia seeds. Pour mixture directly into the teaspoon of heated olive oil. Allow to cook to your desired preference of texture (approximately 45 seconds on the first side, and flip for 50 seconds on the other side) for an egg white omelette. Separate omelette into four even parts. 4. Separate the remaining ounce of parsley into fourths and add to the middle of each 100% whole wheat tortilla. 5. Top parsley with each omelette quarter in the middle of each 100% whole wheat tortilla. 6. Top omelette quarters with 1/4 of prepared beans. 7. Wrap like a burrito and serve with pico de gallo. Makes 4 servings.

Click the link below to see the video with pictures!

https://youtu.be/OojrhuT6GjY

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