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); 57 grams 1/2 cup shredded reduced-fat Cheddar cheese; 118 milliliters Old El Paso® fat-free refried beans; 59 milliliters Old El Paso® Thick n Chunky salsa; 2 Tbsps water

Breakfast Burritos requires around 25 minutes from start to finish. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 236 calories, 13g of protein, and 10g of fat per serving. This recipe serves 4. It is a very budget friendly recipe for fans of Mexican food. Head to the store and pick up cheddar cheese, n chunky salsa, water, and a few other things to make it today. To use up the flour tortillas you could follow this main course with the Cinnamon Sugar Crisps 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)57grams

1/2 cup shredded reduced-fat Cheddar cheese 118milliliters

Old El Paso® fat-free refried beans 59milliliters

Old El Paso® Thick 'n Chunky salsa 2Tbsps

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. 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. The Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir with a 4.5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.