no real complaints. It's simple which is great, but it's not going to surprise you in any way. It's basically scrambled eggs with some corn, beans and tomato. Fairly obvious. That's not to say this isn't a really nice, healthy, and simple way to have breakfast on the weekend. I'll likely make again as the baseline for another recipe. Would be great with some mole.
Huevos Rancheros Wraps
More From Cooking Light
Total: 15 Minutes
- Calories: 182
- Fat: 8.8g
- Saturated fat: 3.2g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.2g
- Protein: 10.8g
- Carbohydrate: 15.1g
- Fiber: 1.8g
- Cholesterol: 193mg
- Iron: 1.7mg
- Sodium: 453mg
- Calcium: 115mg
- 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
- 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.
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