Scrambled Eggs and Vegetable Burritos

Recipe from

Oxmoor House

Nutritional Information

Calories 249
Caloriesfromfat 27 %
Fat 7.4 g
Satfat 2.4 g
Monofat 1.9 g
Polyfat 1.4 g
Protein 14 g
Carbohydrate 32.3 g
Fiber 0.0 g
Cholesterol 117 mg
Iron 0.0 mg
Sodium 405 mg
Calcium 0.0 mg


Vegetable cooking spray
2 small onions, thinly sliced and separated into rings
1 small green pepper, thinly sliced
2 cups seeded, chopped tomato
1 1/4 cups no-salt-added salsa, divided
1 cup canned no-salt-added whole-kernel corn
1/2 teaspoon cracked black pepper
3/4 cup canned no-salt-added pinto beans, drained
1 tablespoon taco seasoning mix
8 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
4 eggs
4 egg whites


Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Add tomato, 1 cup salsa, corn, and black pepper; cook over medium heat until thoroughly heated. Set aside.

Position knife blade in food processor bowl; add beans, seasoning mix, and remaining 1/4 cup salsa. Process until smooth, scraping sides of processor bowl once. Spread about 2 tablespoons bean mixture across center of each tortilla; sprinkle tortillas evenly with cheese.

Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add egg mixture; cook, stirring often, until mixture is firm but still moist. Spoon egg mixture evenly over tortillas. Roll up tortillas; place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent.

Microwave tortillas at HIGH 45 seconds or until thoroughly heated. Spoon vegetable mixture evenly over burritos. Serve immediately.