Rating: 2.5 stars
3 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 2
  • 1 star values: 0

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

Julianna Grimes
Recipe by Cooking Light May 2011

Gallery

Credit: John Autry; Styling: Leigh Ann Ross

Recipe Summary test

hands-on:
20 mins
total:
20 mins
Yield:
4 servings (serving size: 1 burrito)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

Nutrition Facts

370 calories; fat 14.4g; saturated fat 4.2g; mono fat 6.5g; poly fat 1.8g; protein 20.1g; carbohydrates 39.7g; fiber 5.8g; cholesterol 285mg; iron 2.8mg; sodium 645mg; calcium 80mg.
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