Scrambled Egg Burritos
. 10
10
Ingredients
| 4 | each |
flour tortillas, whole wheat
9-inch |
* |
| 4 | large |
eggs
|
|
| ⅛ | teaspoon |
salt
|
* |
| 1 | x |
black pepper
freshly ground to taste |
* |
| 1 | teaspoon |
olive oil, extra-virgin
|
|
| 4 | ounces |
green chili peppers, canned
chopped |
|
| ½ | cup |
pepper jack cheese
grated |
* |
| 2 cups black bean & tomato salsa(recipe below): | |||
| 1 | cup |
italian plum (roma) tomatoes
seeded, diced, 3-4 tomatoes |
|
| 1 | cup |
black beans
rinsed |
|
| 2 | tablespoons |
scallions, spring or green onions
chopped |
|
| 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 |
* |
| ⅛ | teaspoon |
salt
|
* |
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, 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.
Related Recipes
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?
