Breakfast Burritos

Name: Breakfast Burritos
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 2 teaspoons butter or margarine; 4 eggs; 2 10-inchs flour tortillas (10 inches in diameter); 4 servings Chopped fresh cilantro, if desired; 57 grams 1/2 cup shredded reduced-fat Cheddar cheese; 4 servings Reduced-fat sour cream, if desired; 118 milliliters Old El fat-free refried beans; 59 milliliters Old El Thick n Chunky salsa; 2 Tbsps water

The recipe Breakfast Burritos is ready in about 25 minutes and is definitely an amazing vegetarian option for lovers of Mexican food. This recipe serves 4. This recipe covers 11% of your daily requirements of vitamins and minerals. This main course has 269 calories, 14g of protein, and 12g of fat per serving. If you have old el refried beans, cream, flour tortillas, and a few other ingredients on hand, you can make it. To use up the low fat sour cream you could follow this main course with the Angel Food Cake as a dessert.

Instructions

In small bowl, beat eggs and water with fork or wire whisk until well mixed.

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Water

Egg

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Whisk

Bowl

In 10-inch nonstick skillet, melt butter over medium heat.

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Butter

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Frying Pan

Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that uncooked portion can flow to bottom. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist.

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Egg

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Frying Pan

Spatula

Remove from heat and keep warm.

Spread refried beans and salsa on tortillas to within 1/2 inch of edge.

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Refried Beans

Tortilla

Spread

Salsa

Sprinkle with cheese.

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Cheese

Place on microwavable plate; microwave each burrito uncovered on High 45 to 60 seconds or until tortilla and beans are very warm and cheese is starting to melt.

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Tortilla

Cheese

Beans

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Microwave

Cut eggs in half.

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Egg

Place each half on center of each tortilla. Fold top and bottom ends of each tortilla about 1 inch over filling; fold right and left sides over folded ends, overlapping.

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Tortilla

Cut each burrito in half.

Serve with sour cream and cilantro.

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Sour Cream

Cilantro

Equipment

Ingredients

Servings:

2teaspoons

butter or margarine 4

eggs 210-inchs

flour tortillas (10 inches in diameter)4servings

Chopped fresh cilantro, if desired 57grams

1/2 cup shredded reduced-fat Cheddar cheese 4servings

Reduced-fat sour cream, if desired 118milliliters

Old El fat-free refried beans 59milliliters

Old El Thick 'n Chunky salsa 2Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Sandhi Sanford and Benedict Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 65 dollars.