From EatingWell: EatingWell Fast & Flavorful Meatless Meals (2011)
These breakfast burritos, stuffed with potatoes, scallions, scrambled eggs and cheese, are a great way to start the day when you have time to sit down to a real meal. They also make a fabulous easy dinner. Add a side of black beans and some corn sautéed with chiles and lime juice, and you have breakfast for dinner, south-of-the-border style.
- 1 teaspoon canola oil
- 2 red potatoes, cooked (see Tips), peeled, if desired, and diced (1 1/2 cups)
- 1/2 cup chopped scallions (4-6 scallions), divided
- 1 tomato, seeded and diced
- 1 4-ounce can chopped green chiles, drained
- 1/4 teaspoon salt
- Freshly ground pepper to taste
- 2 large eggs
- 2 large egg whites
- Pinch of cayenne pepper
- 2 tablespoons chopped fresh cilantro
- 4 corn tortillas or small whole-wheat flour tortillas, warmed (see Tips)
- 1/2 cup tomato salsa
- 1/4 cup shredded Cheddar or Monterey Jack cheese
- Heat oil in a large nonstick skillet over medium heat. Add potatoes and 1/3 cup scallions and cook, stirring, for 1 minute. Add tomato and chiles and cook, stirring occasionally, until heated through, about 2 minutes. Season with salt and pepper.
- Beat eggs, egg whites and cayenne with a fork in a small bowl. Push the vegetables away from the center of the pan and pour in the egg mixture. Cook, stirring the eggs with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle with cilantro and stir the eggs and vegetables together.
- Divide the egg mixture among warm tortillas and roll each one into a burrito. Top each with a spoonful of salsa, a little cheese and some of the remaining chopped scallions. Serve immediately.
Tips & Notes
- Tips: Poke several holes in potatoes and microwave on High until cooked through, 8 to 12 minutes.
- To warm tortillas, wrap in barely damp paper towels and microwave on High for 30 to 45 seconds or wrap in foil and bake at 300°F until steaming, 5 to 10 minutes.
Per serving: 232 calories; 7 g fat (3 g sat, 3 g mono); 100 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 11 g protein; 5 g fiber; 540 mg sodium; 822 mg potassium.
Nutrition Bonus: Vitamin C (37% daily value), Potassium (23% dv), Magnesium & Vitamin A (15% dv)
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 starch, 1 vegetable, 1 lean fat meat
More From EatingWell
If you want to make the spread at your next party look...
Cool down with these healthy, homemade freezer pops. On hot...
If you’re looking for a new recipe to make for your Fourth of...
Put a fresh twist on your classic American fare with this...
From grilled chicken recipes to chicken salad recipes, our...
Having a snack attack? Stock your fridge and pantry with...
To round out your summer meal, enjoy one of our healthy...
Enjoy all the fruits and vegetables summer has to offer with...
What's a picnic without coleslaw and a salad? Our healthier...
You won’t waste half a day’s worth—or more—of calories with...
Beat the heat this summer with these easy recipes for your...
Fire up the grill, pull out the lawn chairs and celebrate...
Whether you’re in the mood for a sweet or salty snack, our...
We know summer can be a busy time of year, but be sure to...
Turmeric most often appears in Indian cuisine, as its flavor...
Cut saturated fat when you bake by swapping some of the...
- Cinco de Mayo
- Type of Dish
- Main dish, vegetarian
- Ease of Preparation
- Total Time
- 30 minutes or less
- Preparation/ Technique