Southwestern Breakfast Burritos
20Prep Time Minutes
20Total Time Minutes
7Number of Ingredients
1/4 cup drained, rinsed Ranch Style® Black Beans
1/4 cup drained Hunt's® Petite Diced Tomatoes
2 tablespoons chopped fresh cilantro
PAM® Original No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Southwestern Style (1-1/2 cups = 12 oz)
4 whole wheat flour tortillas (8 inch)
1/4 cup shredded Pepper Jack or sharp Cheddar cheese (1/4 cup = 1 oz)
4 lime wedges
|% Daily Value|
|Total Fat||4 g||6%|
|Saturated Fat||1 g||7%|
|Dietary Fiber||6 g||24%|
|Vitamin C||21 mg||35%|
|Vitamin A||814 iu||16%|
Combine beans, tomatoes and cilantro in small bowl; set aside.
Spray large nonstick skillet with cooking spray; heat over medium heat. Add Egg Beaters. Cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until set.
Wrap tortillas between two damp paper towels. Heat tortillas in microwave on HIGH about 30 seconds or until just heated through and pliable.
Spoon cooked Egg Beaters evenly down center of each tortilla. Top each with equal amounts of bean mixture and cheese. Fold in opposite sides of each tortilla; roll-up burrito-style. Serve immediately with a wedge of lime for added flavor.