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Scrambled Egg Burritos















Trans-fat Free, High Fiber


4 each flour tortillas, whole wheat
4 large eggs
teaspoon salt
1 x black pepper
freshly ground to taste
1 teaspoon olive oil, extra-virgin
4 ounces green chili peppers, canned
½ cup pepper jack cheese
2 cups black bean & tomato salsa(recipe below):
1 cup italian plum (roma) tomatoes
seeded, diced, 3-4 tomatoes
1 cup black beans
2 tablespoons scallions, spring or green onions
1 tablespoon cilantro
or parsley, chopped
1 tablespoon lime juice
1 ½ teaspoons olive oil, extra-virgin
1 teaspoon chipotle chili peppers
in adobo sauce
teaspoon salt


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, 1½ to 1½ 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.

Black bean & tomato salsa:

Combine all ingredients in a medium bowl; stir to blend.

Refrigerate until ready to serve.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 16345% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 518mg 22%
Total Carbohydrate 4g 4%
Dietary Fiber 5g 20%
Sugars g
Protein 21g
Vitamin A 14% Vitamin C 25%
Calcium 6% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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