Southwestern Breakfast Burritos

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(20 ratings)
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Piping hot Southwestern Egg Beaters, black beans and tomato topped with spicy cheese and cilantro wrapped in a warm whole wheat tortilla

  • 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

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  1. Combine beans, tomatoes and cilantro in small bowl; set aside.
  2. 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.
  3. Wrap tortillas between two damp paper towels. Heat tortillas in microwave on HIGH about 30 seconds or until just heated through and pliable.
  4. 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.
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Nutrition Information
Calories: 206 View complete nutrition information
Reviews (3)

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Overall Rating

Jim February 10, 2013

Very tasty and innovative. The southwest EB will be a staple in our fridge.

Anonymous June 30, 2012

These are pretty good I use Joseph's Flax Tortilla's which are 70 calories, way better then flour tortilla's I also used Rotel Diced Tomatoes w/ Green Chilli's for some heat. Additionally I used regular black beans mixed with taco seasoning. Very filling recipe however!

Hol March 03, 2012

quick and easy, my daughter and husband liked it too. 5 points per serving.