Mexican Breakfast Burritos

Mexican Breakfast Burritos Recipe
Oxmoor House

If you love big breakfasts, this one is an all-time favorite. The fiber in the beans will keep everyone full, and the combination is out of this world.

Yield:

Serves 8 (serving size: 1 burrito)

Total time: 17 Minutes

Recipe from

Oxmoor House

Recipe Time

Hands-On: 17 Minutes
Total: 17 Minutes

Nutritional Information

Calories 243
Caloriesfromfat 0.0 %
Fat 9.6 g
Satfat 3.7 g
Monofat 2.1 g
Polyfat 0.6 g
Protein 11.7 g
Carbohydrate 25.7 g
Fiber 3.4 g
Cholesterol 167 mg
Iron 1.3 mg
Sodium 537 mg
Calcium 100 mg

Ingredients

1 (15-ounce) can no-salt-added black beans, drained
2 teaspoons fresh lime juice
Cooking spray
6 large eggs, lightly beaten
8 (8-inch) flour tortillas
1 cup Fresh Salsa
2 ounces crumbled Cotija cheese (about 1/2 cup)
Lime wedges (optional)

Preparation

1. Place beans and lime juice in a small bowl; mash with the back of a spoon until almost smooth.

2. Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add eggs to pan. Cook, without stirring, until mixture sets on bottom. Draw a spatula across bottom of pan to form curds. Continue cooking, stirring occasionally, until egg is thickened but still moist. Remove from pan immediately.

3. Heat skillet over medium heat. Coat pan with cooking spray. Add 1 tortilla to pan. Heat 20 seconds on each side or just until soft. Remove from pan, and keep warm. Repeat procedure with remaining tortillas.

4. Spoon 2 tablespoons bean mixture, 2 1/2 tablespoons egg, 2 tablespoons Fresh Salsa, and 1 tablespoon cheese down center of each tortilla. Roll up. Recoat skillet with cooking spray. Place burritos in pan, and cook over medium heat 4 minutes or until lightly browned, turning occasionally. Garnish with lime wedges, if desired.

Amanda Haas,

Cooking Light Real Family Food,

Oxmoor House

September 2012
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