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.
|Prep Time:||15 minutes|
|Ready in:||30 minutes|
|Ease of Prep:||Easy|
|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 or prepared salsa|
|1/4 cup reduced-fat sour cream|
- 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.
Chipotle peppers are smoked jalapenos with a fiery taste
that are canned in adobo sauce. Look for them in the Hispanic
section of large supermarkets and in specialty stores.
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 tightly in foil. Place in oven for 5 to 10 minutes, or until warm.
Health Advantages: low calorie, high fiber, high calcium.
|Servings Per Recipe: 4|
|Amount Per serving|
|Calories:||328 cal||Carbohydrate Servings:||2|
|Carbohydrates:||34 g||Dietary Fiber:||7 g||Cholesterol:||232 mg|
|Fat:||15 g||Sodium:||783 mg||Saturated Fat:||6 g|
|Protein:||18 g||Potassium:||286 mg||Monounsaturated Fat:||5 g|
|Nutrition Bonus:||Fiber (29% daily value), Vitamin C (25% dv), Calcium (20% dv), Vitamin A (20% dv).|
|Exchanges:||1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 2 fat|