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Breakfast Burrito with Eggs and Nopales

Yield serves 4
Nopales--fresh cactus paddles--taste like a cross between asparagus and broccoli.

Ingredients

  • 2 cactus pads, spines removed and trimmed
  • 3/4 cup egg substitute
  • 3/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1/3 cup chopped onion
  • 1 teaspoon chopped, seeded serrano chile
  • 4 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) part-skim queso Oaxaca, grated (or light Monterey Jack)
  • 1/4 cup chopped seeded plum tomato
  • 4 teaspoons Salsa de Tomatillo
  • 4 teaspoons chopped fresh cilantro

Nutrition Information

  • calories 163
  • caloriesfromfat 32 %
  • fat 6 g
  • satfat 2 g
  • monofat 2 g
  • polyfat 1.6 g
  • protein 11 g
  • carbohydrate 17 g
  • fiber 3 g
  • cholesterol 9 mg
  • iron 2 mg
  • sodium 687 mg
  • calcium 198 mg

How to Make It

  1. Steam cactus, covered, 5 minutes; cool. Chop to measure 1/2 cup; set aside. Combine egg substitute and salt in a small bowl, stir with a fork.

  2. Heat oil in a large nonstick pan over medium heat; add onion and serrano, stirring frequently. Sauté 2 minutes; stir in egg mixture, stirring constantly to prevent egg from sticking to pan. Remove from pan when eggs are thoroughly cooked; keep warm.

  3. Stack tortillas; wrap in damp paper towels and microwave on high for 25 seconds. Place one tortilla on each of 4 plates. Spoon 1/4 cup egg mixture over half of tortilla; top with 2 tablespoons cactus, 2 tablespoons cheese, 1 tablespoon tomato, 1 teaspoon Salsa de Tomatillo, and 1 teaspoon cilantro. Fold remaining tortilla half over filling; repeat with remaining tortillas and ingredients.

  4. Note: Look for cactus paddles in the produce section of most supermarkets.