Breakfast Burrito
1 cup canned black beans, rinsed and drained
1/3 cup bottled chunky salsa
4 eggs
2 Tbsp milk
1/4 tsp black pepper
1/8 tsp salt
Nonstick cooking spray or cooking oil
1 medium tomato, thinly sliced
1/2 cup crumbled queso fresco cheese or shredded Monterey Jack cheese (2 oz)
1/4 cup dairy sour cream
chunky salsa (optional)
Garnish: cilantro (optional
In a small saucepan mash the beans slightly. Stir in the 1/3 cup salsa.
Heat through over low heat. Cover and keep warm while making egg tortillas.
In a medium bowl beat eggs with a whisk then whisk in milk, pepper, and
salt. Coat an unheated 10 inch nonstick omelet pan (or skillet with
flared sides) with nonstick cooking spray, or brush lightly with a
little cooking oil. Preheat pan over medium heat until a drop of water
sizzles.
For each egg tortilla, pour about 1/4 cup of the egg mixture into the
pan. Lift and tilt pan to spread egg mixture over bottom. Return to
heat. Cook for 1 1/2 to 2 minutes or until lightly browned on bottom (do
not turn).
Loosen edges of the egg tortilla with spatula then carefully slide out
onto a serving plate, browned side down. On one half of the tortilla,
spread 1/4 of the bean salsa mixture. Top with tomato and cheese. Fold
in half and then into quarters to form the burritos. Keep warm while
preparing remaining tortillas and assembling remaining burritos. Top
with sour cream and the remaining cheese; sprinkle with cilantro if
desired. If desired, serve with additional salsa.
Makes 4 servings
NOTE: You can reduce the fat by a bit more by using Fat free Sour Cream.
I reduce the sodium content also by using my home canned beans and salsa.
Nutrition Facts Per Serving: Calories 179, Protein 14 gr, Fat, total 9
gr, Sat. Fat 4 gr, Carbohydrate 4 gr, Sodium 389 mg, Fiber 4 gr,
Cholesterol 223 mg
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