Scrambled Egg Burritos with Black Bean Salsa (Printer-Friendly Version) | Eating Well
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Scrambled Egg Burritos with Black Bean Salsa

http://www.eatingwell.com/recipes/scrambled_egg_burritos.html

From EatingWell:  Spring 2003, The EatingWell Diabetes Cookbook (2005)

This protein-packed Southwestern egg burrito recipe is always a hit, whether you’re serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster.

4 servings | Active Time: 25 minutes | Total Time: 40 minutes

Ingredients

Salsa

Burritos

Preparation

  1. To prepare salsa: Combine all ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.
  2. To prepare burritos: Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
  3. Meanwhile, blend eggs, 1/8 teaspoon salt and pepper in a medium bowl with a fork until well combined. Heat 1 teaspoon oil in a medium nonstick skillet over medium-low heat. Add green chiles and cook, stirring, for 1 minute. Add the 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.
  4. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with sour cream and the salsa.

Nutrition

Per serving : 380 Calories; 17 g Fat; 7 g Sat; 6 g Mono; 207 mg Cholesterol; 39 g Carbohydrates; 18 g Protein; 6 g Fiber; 776 mg Sodium; 393 mg Potassium

2 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat

Tips & Notes