Breakfast Burritos

The next time you want to skip the long lines at the diner, make these flavorful chile, bean, corn, and egg wraps for brunch. Or serve them to the family for a quick weeknight supper.

Breakfast Burritos + enlarge image
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2 users rated this recipe an average rating of 3.5
Makes:
6 servings
Start to Finish:
30 mins
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Breakfast Burritos

Ingredients
2
teaspoons olive oil
2
medium fresh poblano chile peppers, seeded and chopped*
3/4
cup canned black beans, rinsed and drained
3/4
cup frozen whole kernel corn, thawed
1/3
cup tomato salsa or green salsa
1/2
teaspoon ground cumin
1/2
teaspoon chili powder
6
eggs
 
Dash salt
 
Dash ground black pepper
6
8-inch whole grain tortillas, warmed according to package directions
3/4
cup crumbled queso fresco or shredded reduced-fat Monterey Jack cheese (3 ounces)
1/4
cup snipped fresh cilantro
1/2
cup tomato salsa or green salsa (optional)

Directions

  1. In a large skillet heat 1 teaspoon of the oil over medium heat. Add poblano peppers; cook about 3 minutes or just until tender, stirring occasionally. Stir in beans, corn, 1/3 cup salsa, cumin, and chili powder. Cook and stir about 2 minutes or until heated through. Remove vegetable mixture from skillet.
  2. In a medium bowl beat together eggs, salt, and black pepper. In the same skillet heat the remaining 1 teaspoon oil over medium heat. Pour in egg mixture. Cook, without stirring, until mixture begins to set on the bottom and around edge. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Gently fold in vegetable mixture.
  3. Spoon about 2/3 cup of the egg-vegetable mixture onto each tortilla just below the center. Top with cheese and cilantro. Fold bottom edge of each tortilla up and over the filling. Fold in opposite sides; roll up from the bottom. Cut in half before serving. If desired, serve with 1/2 cup salsa.

From the Test Kitchen

*Tip:

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

(Breakfast Burritos)
    Per serving:
  • 297 kcal cal.,
  • 12 g fat
  • (4 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 216 mg chol.,
  • 602 mg sodium,
  • 29 g carb.,
  • 12 g fiber,
  • 2 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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