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Sausage and Egg Burrito

Photo: John Autry; Styling: Leigh Ann Ross
Hands-on time 20 mins
Total time 20 mins

4 servings (serving size: 1 burrito)

Serve with a salad of fresh spinach, sliced red onion, and cubed cantaloupe.


  • 1/3 cup thinly sliced radish
  • 1/4 cup thinly vertically sliced red onion
  • 1 tablespoon fresh lemon juice
  • 1/2 medium ripe avocado, chopped
  • 1/4 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper, divided
  • 2 teaspoons butter
  • 4 garlic cloves, coarsely chopped
  • 2 ounces reduced-fat pork sausage
  • 6 large eggs, lightly beaten
  • 4 (8-inch) whole-wheat flour tortillas
  • 1 (15-ounce) can organic pinto beans, rinsed, drained, and mashed
  • 1 serrano chile, thinly sliced
  • 1/4 cup thinly sliced green onions

Nutrition Information

  • calories 370
  • fat 14.4 g
  • satfat 4.2 g
  • monofat 6.5 g
  • polyfat 1.8 g
  • protein 20.1 g
  • carbohydrate 39.7 g
  • fiber 5.8 g
  • cholesterol 285 mg
  • iron 2.8 mg
  • sodium 645 mg
  • calcium 80 mg

How to Make It

  1. Combine first 4 ingredients in a bowl; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Toss gently to coat.

  2. Melt butter in a medium nonstick skillet over medium heat. Add garlic and sausage to pan; cook 3 minutes or until sausage is browned, stirring to crumble. Stir in eggs; sprinkle with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook to desired consistency, stirring to scramble. Remove from heat.

  3. Heat tortillas according to package directions. Place 1 tortilla on each of 4 plates. Divide beans evenly among tortillas, spreading to a thin layer, leaving a 1/4-inch border. Divide egg mixture evenly among tortillas; top with radish mixture and chile slices. Roll up each burrito jelly-roll fashion. Sprinkle 1 tablespoon green onions over each serving.