Scrambled Egg Burritos with Black Bean Salsa
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
Gallery
Read the full recipe after the video.
Recipe Summary
Nutrition Profile:
Ingredients
Directions
Tips
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
Serving Size: 1 burrito & 1/2 cup salsa
Per Serving:
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.
Exchanges:
1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat