Huevos Rancheros Wraps

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Huevos Rancheros Wraps Recipe
Photo: Grant Cornett; Styling: Angharad Bailey
The night before: Make salsa.

In the morning: Cook eggs. Make burritos.

Serves 4 (serving size: 1/2 burrito)


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1/3 cup frozen whole-kernel corn
1/3 cup lower-sodium canned black beans, rinsed and drained
1/4 cup chopped seeded tomato
3 tablespoons chopped green onions
1 tablespoon chopped fresh cilantro
1 teaspoon minced seeded jalapeño pepper
1/2 teaspoon freshly ground black pepper, divided
3/8 teaspoon salt, divided
4 large eggs, lightly beaten
1 teaspoon olive oil
1 ounce cheddar cheese, shredded (about 1/4 cup)
2 (8-inch) whole-wheat flour tortillas


Hands-on: 15 Minutes
Total: 15 Minutes

1. Place corn in a medium microwave-safe bowl. Microwave at HIGH 1 minute. Stir in beans, tomato, onions, cilantro, jalapeño, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.

2. Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and eggs in a medium bowl; stir with a whisk. Heat a small nonstick skillet over medium-high heat. Add oil; swirl to coat. Add egg mixture to pan; cook 1 minute, stirring frequently. Add cheese; cook 1 minute, stirring frequently.

3. Heat tortillas according to package directions. Divide egg mixture evenly between tortillas; top evenly with corn mixture. Roll up each burrito, jelly-roll fashion. Cut each burrito in half.

Created date

July 2013

Nutritional Information

Calories 182
Fat 8.8 g
Satfat 3.2 g
Monofat 3.4 g
Polyfat 1.2 g
Protein 10.8 g
Carbohydrate 15.1 g
Fiber 1.8 g
Cholesterol 193 mg
Iron 1.7 mg
Sodium 453 mg
Calcium 115 mg