Scrambled Egg Burritos with Black Bean Salsa

Name: Scrambled Egg Burritos with Black Bean Salsa
Total time: 40 min
Ingredients: 1 cup diced seeded plum tomatoes (3-4 tomatoes); 1 cup canned black beans, rinsed; 2 tablespoons chopped scallions; 1 tablespoon chopped fresh cilantro or parsley; 1 tablespoon lime juice; 1 ½ teaspoons extra-virgin olive oil; 1/2-1 teaspoon minced chipotle chile in adobo sauce (see Tip); ⅛ teaspoon salt; 4 8-inch whole-wheat flour tortillas; 4 large eggs; ⅛ teaspoon salt; Freshly ground pepper to taste; 1 teaspoon extra-virgin olive oil; 1 4-ounce can chopped green chiles; 1/2 cup grated Cheddar or pepper Jack cheese; ¼ cup reduced-fat sour cream

Rating: 4.17 stars

6 Ratings
3 Reviews

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.

Marie Simmons

Source: EatingWell Magazine, Spring 2003

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Recipe Summary

total:

40 mins

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
To prepare salsa: Combine all ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.

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Step 2
To prepare burritos: Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Step 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.
Step 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.

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

Reviews (3)

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6 Ratings

5 star values: 1
4 star values: 5
3 star values: 0
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Don

09/25/2017

Cut out the seeds of the jalapeno peppers in adobo sauce to remove the hot spice and retain the flavor of the peppers and sauce. Read More

EatingWell User

01/12/2013

Love this simple recipe! I didn't have any fresh tomatos on had so i just used a can of rotel and it worked great. You could probaly add some type of meat or add extra veggies like bell peppers. I definately would recomend trying this one! Read More

Rebekah Wilkinson

05/02/2012

easy and delicious I agree with the first reader. But I would suggest setting up a breakfast buffet to feed that many people. Have everything on the buffet to assemble the burrito and let people assemble their own and that way it will go much faster Pros: Lots of protein Read More

EatingWell User

10/29/2011

I like this recipe but want to prepare as much ahead of time as possible so I can feed a crowd of 26 people at breakfast without staying up all night or getting up outrageously early before our guests do. What can you recommend? Read More

EatingWell User

10/30/2011

I agree w/the first comment also instead of using low-fat sour cream a plain greek yogurt is a great low fat substitute and has more nutritional value. And a little bit or skinless chicken w/all visible fat removed or venison or elk - are great choices to add a bit more flavor while keeping calories low. Read More

EatingWell User

10/30/2011

I think a few more calories and fat could be knocked out if low-fat low-calorie cheese was used in stead of chedder Read More

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Scrambled Egg Burritos with Black Bean Salsa

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Scrambled Egg Burritos with Black Bean Salsa

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Scrambled Egg Burritos with Black Bean Salsa

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Scrambled Egg Burritos with Black Bean Salsa