Scrambled Egg Burritos

Scrambled Egg Burritos

These zesty Southwestern egg burritos are always a hit whether you serve them for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa adds a special touch, but these are extra-quick if you use your favorite jarred salsa.

From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005)
Yield: 4 servings
Active Time: 15 minutes
Total Time: 30 minutes


  1. 4 9-inch whole-wheat flour tortillas
  2. 4 large eggs
  3. 1/8 teaspoon salt
  4. Freshly ground pepper, to taste
  5. 1 teaspoon extra-virgin olive oil
  6. 1 4-ounce can chopped green chiles
  7. 1/2 cup grated Cheddar, or pepper Jack cheese
  8. 2 cups Black Bean & Tomato Salsa, (recipe follows) or prepared salsa
  9. 1/4 cup reduced-fat sour cream


  1. Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
  2. Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
  3. To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.

Tips & Notes

This Recipe Calls For:


Nutrition Per Serving: 328 calories; 15 g fat (6 g sat, 5 g mono); 232 mg cholesterol; 34 g carbohydrates; 18 g protein; 7 g fiber; 783 mg sodium; 286 mg potassium.

Nutrition Bonus: Fiber (29% daily value), Vitamin C (25% dv), Calcium (20% dv), Vitamin A (20% dv).

2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 2 fat