This breakfast recipe, loaded with eggs, beans, salsa, and cheese, is hearty enough to serve for dinner.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small saucepan mash the beans slightly. Stir in the 1/3 cup salsa. Heat through over low heat. Cover and keep warm while making egg tortillas.

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  • In a medium bowl beat eggs with a whisk; whisk in milk, pepper, and salt. Coat an unheated 10-inch nonstick omelet pan (or skillet with flared sides) with nonstick cooking spray, or brush lightly with a little cooking oil. Preheat pan over medium heat until a drop of water sizzles.

  • For each egg tortilla, pour about 1/4 cup of the egg mixture into the pan. Lift and tilt pan to spread egg mixture over bottom. Return to heat. Cook for 1-1/2 to 2 minutes or until lightly browned on bottom (do not turn).

  • Loosen edges of the egg tortilla with spatula; carefully slide out onto a serving plate, browned side down. On one half of the tortilla, spread one-fourth of the bean-salsa mixture. Top with tomato and cheese. Fold in half and then into quarters to form the burritos. Cover with foil and keep warm while preparing remaining tortillas and assembling remaining burritos. Top with sour cream and the remaining cheese; sprinkle with mint. If desired, serve with additional salsa.

Nutrition Facts

214 calories; protein 14.1g 28% DV; carbohydrates 14.6g 5% DV; exchange other carbs 1; dietary fiber 3.2g 13% DV; sugars 2.8g; fat 10.8g 17% DV; saturated fat 5.1g 25% DV; cholesterol 232.8mg 78% DV; vitamin a iu 816.9IU 16% DV; vitamin c 11.5mg 19% DV; calcium 187.3mg 19% DV; iron 2.2mg 12% DV; magnesium 16.7mg 6% DV; potassium 414.3mg 12% DV; sodium 561.2mg 22% DV.