Scrambled Egg Burritos - 8 Servings These zesty Southwestern egg burritos are always a hit whether you serve them for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa adds a special touch, but these are extra-quick if you use your favorite jarred salsa. - Presented by:
NUTRITIONAL INFORMATION - 1 serving: Calories 28; Carbohydrates 35g; Cholesterol 232mg; Dietary Fiber 7g; Fat 5g (Monounsaturated Fat 5g, Saturated Fat 6g); Potassium 286mg; Sodium 719mg
INGREDIENTS - 4 each 9-inch whole-wheat flour tortillas
- 4 each large eggs
- 1/8 teaspoon salt
- Freshly ground pepper
- 1 teaspoon extra-virgin olive oil
- 1 4-ounce can chopped green chiles
- 1/2 cup grated Cheddar
- 2 cups Black Bean & Tomato Salsa
- 1/4 cup reduced-fat sour cream
DIRECTIONS -
- Preheat oven to 350and#176;F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
- Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
- To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.
- Related Recipe: Black Bean and Tomato Salsa
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