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Oxmoor House Photo by: Oxmoor House

Mexican Breakfast Burritos

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.

Oxmoor House SEPTEMBER 2012

  • Yield: Serves 8 (serving size: 1 burrito)
  • Hands-on:17 Minutes
  • Total:17 Minutes

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.

Nutritional Information

Amount per serving
  • Calories: 243
  • Calories from fat: 0.0%
  • Fat: 9.6g
  • Saturated fat: 3.7g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 11.7g
  • Carbohydrate: 25.7g
  • Fiber: 3.4g
  • Cholesterol: 167mg
  • Iron: 1.3mg
  • Sodium: 537mg
  • Calcium: 100mg
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Mexican Breakfast Burritos recipe

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