Breakfast Burritos
Notes
Video
Recipe Notes
- Try your favorite salsa in place of the tomato.
- Use other vegetables that you have in the refrigerator, such as bell peppers or cooked corn.
- Serve with guacamole, light sour cream, plain yogurt or salsa.
- Add chopped cilantro.
Ingredients
4 eggs
¼ cup nonfat or 1% milk
salt, pepper, and chili powder to taste
1 teaspoon vegetable oil
4 (10 inch) flour tortillas
1 cup fat-free refried beans
½ cup (2 ounces) grated cheddar cheese
1 tomato, chopped
Directions
- Wash hands with soap and water.
- Mix eggs, milk and seasonings in a bowl.
- Heat oil in skillet over medium-high heat (350 degrees in an electric skillet).
- Pour eggs into skillet. Stir and cook until firm.
- Warm the tortillas on a griddle, or wrap in foil and heat in the oven.
- Warm the refried beans in a separate pan.
- On each tortilla, layer 1/4 of refried beans, eggs, cheese and tomato.
- Roll the burrito, cut in half, and enjoy!
- Refrigerate leftovers within 2 hours.
Notes
- Try your favorite salsa in place of the tomato.
- Use other vegetables that you have in the refrigerator, such as bell peppers or cooked corn.
- Serve with guacamole, light sour cream, plain yogurt or salsa.
- Add chopped cilantro.
Comment
These are great! I added a little sausage into them and the flavor was fantastic.
We love this. The kids added bell peppers as one of the vegetables, and potatoes. We added potatoes so that the recipe resembled a tortilla Española.
These are a morning staple at my house. Sometimes we change up the beans and do black beans or whole pinto beans. Great with any othem!