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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.

Source: EatingWell Magazine, Spring 2003


Read the full recipe after the video.




Instructions Checklist
  • To prepare salsa: Combine all ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.

  • To prepare burritos: Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.

  • 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.

  • 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.


Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 2 days.

Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they'll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.

Nutrition Facts

1 burrito & 1/2 cup salsa
381 calories; protein 17.7g; carbohydrates 39.2g; dietary fiber 5.9g; sugars 6.7g; fat 16.6g; saturated fat 6.4g; cholesterol 206.3mg; vitamin a iu 831.9IU; vitamin c 20.7mg; folate 77.3mcg; calcium 270.3mg; iron 3.8mg; magnesium 18.2mg; potassium 390mg; sodium 778.9mg; thiamin 0.1mg.

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