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Breakfast Burrito (4pts)




Source of Recipe


ws


Recipe Introduction


servings 4
points 4


List of Ingredients




1 cup canned black beans, rinsed and drained
1/3 cup bottled chunky salsa
4 eggs, slightly beaten
2 tablespoons milk
1/4 teaspoon pepper
1/8 teaspoon 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 ounces)
1/4 cup dairy sour cream
4 teaspoons snipped fresh mint
Bottled chunky salsa (optional)

Recipe



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 combine eggs, milk, pepper, and salt. Coat a 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 of the egg "tortillas" 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; carefully slide out onto a serving plate, browned side down. On one half of the "tortilla," spread one-fourth 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 burritos. Top with a dollop of sour cream and the remaining cheese; sprinkle with mint. Serve with additional salsa, if desired.
Makes 4 servings.

Nutritional Analysis

Calories 179
Fiber 4 g
Total Fat 9 g
WW Points: 4