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Scrambled Egg Burritos

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Source: © EatingWell Magazine

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Active Time:  15 Minutes
Total Time:  30 Minutes
Yield:  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.

RECIPE INGREDIENTS

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 Cooking.com

DIRECTIONS

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

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Nutrition Facts per Serving
Yield: Yield: 4 servings

Calories:

328

Fat. Total:

15g

Protein:

18g

Carbohydrates, Total:

34g

Fat, Saturated:

Fiber:

Cholesterol:

232mg

Sodium:

783mg

% Cal. from Fat:

41%

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