Southwestern Breakfast Burritos
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 20
Servings: 4
Difficulty: easy
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
6 eggs, lightly beaten
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
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 241 mg | 24% |
Carbohydrate | 31 g | 10% |
Cholesterol | 286 mg | 95% |
Total Fat | 12 g | 19% |
Iron | 3 mg | 16% |
Calories | 283 kcal | 14% |
Sodium | 464 mg | 19% |
Protein | 16 g | 31% |
Saturated Fat | 4 g | 19% |
Sugars | 5 g | 0 |
Vitamin C | 21 mg | 35% |
Combine beans, tomatoes and cilantro in small bowl; set aside.
Spray large nonstick skillet with cooking spray; heat over medium heat. Add eggs. 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 eggs 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.
Southwestern Breakfast Burritos