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Mexican Breakfast Burritos

Oxmoor House
Hands-On time 17 mins
Total time 17 mins

Serves 8 (serving size: 1 burrito)

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.


  • 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)

Nutrition 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

How to Make It

  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.

Cooking Light Real Family Food