Rating: 4 stars
4 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 3
  • 5 star values: 0

The night before: Make salsa.In the morning: Cook eggs. Make burritos.

Ivy Manning
Recipe by Cooking Light September 2013

Gallery

Grant Cornett; Styling: Angharad Bailey

Recipe Summary

hands-on:
15 mins
total:
15 mins
Yield:
Serves 4 (serving size: 1/2 burrito)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place corn in a medium microwave-safe bowl. Microwave at HIGH 1 minute. Stir in beans, tomato, onions, cilantro, jalapeño, 1/4 teaspoon black pepper, and 1/8 teaspoon salt.

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  • Combine remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, and eggs in a medium bowl; stir with a whisk. Heat a small nonstick skillet over medium-high heat. Add oil; swirl to coat. Add egg mixture to pan; cook 1 minute, stirring frequently. Add cheese; cook 1 minute, stirring frequently.

  • Heat tortillas according to package directions. Divide egg mixture evenly between tortillas; top evenly with corn mixture. Roll up each burrito, jelly-roll fashion. Cut each burrito in half.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

182 calories; fat 8.8g; saturated fat 3.2g; mono fat 3.4g; poly fat 1.2g; protein 10.8g; carbohydrates 15.1g; fiber 1.8g; cholesterol 193mg; iron 1.7mg; sodium 453mg; calcium 115mg.
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