Southwestern Breakfast Burrito with Acorn Squash

October 02, 2017

176

This Southwestern Breakfast Burrito uses taco seasoned, roasted acorn squash to give it a sweet and spicy flavor! Gluten free, protein packed and perfect for busy mornings!

1 Medium acorn squash (about 1.5 lbs)
2 tsp Olive oil
1 1/2 tsp Taco seasoning (I use this one)
4 Strips bacon
1 Cup Liquid egg whites (or about 8 egg whites)
4 Flatout Gluten Free OR Light Flatbread Wraps
6 Tbsp Salsa, of choice
1 Large avocado, sliced
Cilantro, roughly chopped
Pinch of salt

Preheat your oven to 400 degrees and line a baking sheet with tinfoil. Slice the squash in half and scoop out the seeds. Rub it with the oil, and the the taco seasoning. Bake in the preheated oven until...
See the full directions on my site

Nutritions

Calories
216

Sodium
236mg
9% DV

Fat
12g
19% DV

Protein
4g
8% DV

Carbs
24g
8% DV

Fiber
4g
17% DV