Scrambled Eggs and Vegetable Burritos

Name: Scrambled Eggs and Vegetable Burritos
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Mexican
Ingredients: 237 milliliters canned no-salt-added whole-kernel corn; 4 egg whites; 4 eggs; 8 8-inchs (8-inch) flour tortillas; 1 small green pepper, thinly sliced; 85 grams 3/4 cup shredded reduced-fat Cheddar cheese; 296 milliliters no-salt-added salsa, divided; 2 smalls onions, thinly sliced and separated into rings; 1 teaspoons cracked black pepper; 177 milliliters canned no-salt-added pinto beans, drained; 1 Tbsp taco seasoning mix; 473 milliliters seeded, chopped tomato

Scrambled Eggs and Vegetable Burritos is a vegetarian recipe with 8 servings. This recipe covers 15% of your daily requirements of vitamins and minerals. One serving contains 279 calories, 14g of protein, and 7g of fat. It is a rather cheap recipe for fans of Mexican food. A mixture of onions, taco seasoning mix, eggs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It works best as a main course, and is done in about 45 minutes.

Instructions

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.

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Cooking Spray

Equipment you will use

Frying Pan

Add onion and green pepper; saute until tender.

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Green Pepper

Onion

Add tomato, 1 cup salsa, corn, and black pepper; cook over medium heat until thoroughly heated. Set aside.

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Black Pepper

Tomato

Salsa

Corn

Position knife blade in food processor bowl; add beans, seasoning mix, and remaining 1/4 cup salsa. Process until smooth, scraping sides of processor bowl once.

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Seasoning Mix

Beans

Salsa

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Food Processor

Knife

Bowl

Spread about 2 tablespoons bean mixture across center of each tortilla; sprinkle tortillas evenly with cheese.

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Tortilla

Cheese

Spread

Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray; place over medium heat until hot.

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Cooking Spray

Egg Whites

Egg

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Frying Pan

Add egg mixture; cook, stirring often, until mixture is firm but still moist. Spoon egg mixture evenly over tortillas.

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Tortilla

Egg

Roll up tortillas; place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent.

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Wrap

Roll

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Plastic Wrap

Baking Pan

Microwave tortillas at HIGH 45 seconds or until thoroughly heated. Spoon vegetable mixture evenly over burritos.

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Tortilla

Vegetable

Equipment you will use

Microwave

Serve immediately.

Equipment

Ingredients

Servings:

237milliliters

canned no-salt-added whole-kernel corn 4

egg whites 4

eggs 88-inchs

(8-inch) flour tortillas 1small

green pepper, thinly sliced 85grams

3/4 cup shredded reduced-fat Cheddar cheese 296milliliters

no-salt-added salsa, divided 2smalls

onions, thinly sliced and separated into rings 1teaspoons

cracked black pepper 177milliliters

canned no-salt-added pinto beans, drained 1Tbsp

taco seasoning mix 473milliliters

seeded, chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican can be paired 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 Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.