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Scrambled Egg Burritos

Source: © EatingWell Magazine
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Active Time:  15 Minutes
Total Time:  30 Minutes
  4 servings
These zesty Southwestern egg burritos are always a hit whether you serve them for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa adds a special touch, but these are extra-quick if you use your favorite jarred salsa.
4   9-inch whole-wheat flour tortillas
4   large eggs
1/8 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
2 cups  Black Bean & tomato Salsa (see recipe link above)
1/4 cup  reduced-fat sour cream

Two Easy Ways to Heat Tortillas:
Microwave: Stack 4 tortillas between damp paper towels and microwave on high for 30 seconds, or until hot and pliable.
Oven: Preheat oven to 300°F. Stack tortillas (about 4 in a batch) and wrap
Other necessary recipes:
Black Bean & Tomato Salsa
Scrambled Egg Burritos Recipe at
Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.

Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add 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 salsa and sour cream.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Mexican-Style Breakfast
 Wrap Party: Burritos
Nutrition Facts per Serving
Yield:   4 servings
Calories: 328
Fat. Total: 15g
Protein: 18g
Carbohydrates, Total: 34g
Fat, Saturated: 6g
Fiber: 7g
Cholesterol: 232mg
Sodium: 783mg
% Cal. from Fat: 41%
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