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.
- Four 9-inch whole-wheat flour tortillas
- 4 large eggs
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1 teaspoon extra-virgin olive oil
- One 4-ounce can chopped green chilies
- 1/2 cup grated cheddar or pepper Jack cheese
- 2 cups Black Bean & Tomato Salsa (see recipe)
- 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 the oven to 300 degrees F. Stack tortillas (about 4 in a batch) and wrap
Companion recipe: Black Bean & Tomato Salsa
Preheat the oven to 350 degrees F. Wrap the tortillas in foil and heat in the oven for 5-10 minutes.
Blend the eggs, salt and pepper in a medium bowl with a fork until blended. Heat the oil in a 10-inch nonstick skillet over medium-low heat. Add the chilies 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 - 2 1/2 minutes.
To serve, divide the 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 Publisher. All rights reserved.
nutrition information per serving
328 calories; 15g total fat; 6g total saturated fat; 232mg cholesterol; 783mg sodium; 34g carbohydrates; 7g fiber; 18g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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