Breakfast Burrito with Eggs and Nopales

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


serves 4

Nutritional 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


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


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.

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.

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.

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