Sunday, March 12, 2017

Southwest Breakfast Spinach Wrap / #SundaySupper

Sometimes I feel as if breakfast is the toughest meal of the day to create something that is different, delicious, good-for you, and to make it something my family would want and enjoy. However, this Southwest Breakfast Spinach Wrap may just be the answer. The best thing about making this wrap is that parts of it are made ahead of time, and really all you are doing when you are ready to eat; in the wee morning hours, is putting it all together! 
One of the main things I love about this wrap is that I use pork in the recipe. But not just any pork. I used pork tenderloin, and it is awesome! I love pork for any meal, but I think it works great for breakfast, and the fact that it is tenderloin is just a bonus, because I found it at a great price, and I couldn't say no!
 Southwest Breakfast Spinach Wrap
(printable recipe at end of post)

1/4 cup Black Beans (cooked or canned)
4 ounces Shredded Pork Tenderloin
Garlic Powder
Ground Pepper 
4 ounces Fresh Spinach Leaves
Monterrey Jack Cheese (shredded)
2-3 Egg Whites
1 Green Spinach Herb Tortilla
1/2 Ripe Avocado
1 scoop Reduced Fat Sour Cream 


Cook the black beans according to package directions. Let them cool. If you would prefer, use canned beans and skip this step.

Slice the pork into approx. 1/4" thick pieces. Cook on the stove top in a skillet, on medium heat. Sprinkle the pork with garlic powder and ground pepper. Pork should be cooked to 145℉.  This is something you can do the night or day before making the wraps. Let pork cool a bit and then shred pork by pulling it apart. Keep in covered container overnight. 
Take 10-15 leaves of spinach, pull the stems off, and chop the spinach into small bite size pieces. Place the shredded pork, beans, and spinach in the skillet, and heat ingredients over medium heat.
Add the cheese and cook some more until it is melted.
While the cheese is melting, scramble the egg whites in another frying pan.
Start putting the tortilla together. Melt a tiny bit of butter in the pan, place the tortilla in it, with a little bit of cheese. Use as much or as little as you want. Let the cheese melt slightly as the tortilla starts to toast lightly. 
Add the pork and spinach mix to the tortilla. Roll the tortilla tightly. If you have difficulty rolling it in the skillet, remove it to a cutting board, roll, and place back in pan. Turn in pan as the tortilla browns.
Sprinkle more cheese on to the top of the wrap.
To help the cheese melt quickly, cover the pan with foil lightly wrapped around the plate. 
Garnish with avocado chunks and a scoop of sour cream. Slice wrap in half and have a great morning! 
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Looking for more healthy green recipes? Just keep scrolling down to find some yummy recipe ideas from the rest of the #SundaySupper family!

Thank you to Christie from A Kitchen Hoor's Adventures for hosting today's tasty and healthy green recipes!

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yield: 1 burritoprint recipe

Southwest Breakfast Spinach Wrap

INGREDIENTS:

  • 1/4 cup Black Beans (cooked or canned)
  • 4 ounces Shredded Pork Tenderloin
  • Garlic Powder
  • Ground Pepper
  • 4 ounces Fresh Spinach Leaves
  • Monterrey Jack Cheese (shredded)
  • 2-3 Egg Whites
  • 1 Green Spinach Herb Tortilla
  • 1/2 Ripe Avocado
  • 1 scoop Reduced Fat Sour Cream

INSTRUCTIONS:

  1. Cook the black beans according to package directions. Let them cool. If you would prefer, use canned beans and skip this step.
  2. Slice the pork into approx. 1/4" thick pieces. Cook on the stove top in a skillet, on medium heat. Sprinkle the pork with garlic powder and ground pepper. Pork should be cooked to 145℉. This is something you can do the night or day before making the wraps. Let pork cool a bit and then shred pork by pulling it apart. Keep in covered container overnight.
  3. Take 10-15 leaves of spinach, pull the stems off, and chop the spinach into small bite size pieces. Place the shredded pork, beans, and spinach in the skillet, and heat ingredients over medium heat.
  4. Add the cheese and cook some more until it is melted.
  5. While the cheese is melting, scramble the egg whites in another frying pan.
  6. Start putting the tortilla together. Melt a tiny bit of butter in the pan, place the tortilla in it, with a little bit of cheese. Use as much or as little as you want. Let the cheese melt slightly as the tortilla starts to toast lightly.
  7. Add the pork and spinach mix to the tortilla. Roll the tortilla tightly. If you have difficulty rolling it in the skillet, remove it to a cutting board, roll, and place back in pan. Turn in pan as the tortilla browns.
  8. Sprinkle more cheese on to the top of the wrap.
  9. To help the cheese melt quickly, cover the pan with foil lightly wrapped around the plate.
  10. Garnish with avocado chunks and a scoop of sour cream. Slice wrap in half and have a great morning!
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