Our scrambled egg burritos with black bean salsa screams tex-mex. This breakfast recipe is perfect for weekends when you have a little more time to prepare. Sliced avocado would work well with this dish.
Servings: 1 (click to scale)
Ingredients
- 3 each fresh plum tomatoes
- 1 cup canned black beans drained and rinsed
- 2 Tbsp fresh scallions chopped
- 1 Tbsp fresh cilantro chopped
- 1 Tbsp fresh lime juice
- 1/2 tsp canned chipotle peppers in adobo sauce minced
- 1/8 tsp kosher salt
- 4 each egg
- 1/8 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp extra-virgin olive oil
- 4 oz canned green chili peppers drained and diced
- 1/2 cup grated pepper jack cheese
- 1/4 cup low fat sour cream
- 4 each 10" whole wheat tortilla wrap
Instructions
- To prepare salsa, de-seed and dice tomatoes. Combine tomatoes, black beans, scallions, cilantro, lime juice, chipotle peppers and salt in a medium bowl and stir to blend. Refrigerate until ready to serve.
- To prepare burritos, preheat oven to 350F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes. Blend eggs, salt and pepper in a medium bowl with a fork until well combined. Heat oil in a medium nonstick skillet over medium-low heat. Add green chiles and cook, stirring, for 1 minute. Add the eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with sour cream and the salsa.
Chef Tips
Portion: 1 burrito and 1/2 cup salsa
Nutrition
Calories: 380kcal | Carbohydrates: 39g | Protein: 18g | Fat: 17g | Saturated Fat: 7g | Sodium: 780mg | Fiber: 6g | Sugar: 7g
© Meredith Corporation. All rights reserved. Used with permission.
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