Scrambled Egg Burritos with Black Bean Salsa
This protein-packed Southwestern egg burrito recipe is always a hit, whether you’re serving it for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa recipe adds a special touch and takes just 10 minutes, but you can also use your favorite prepared salsa to make this faster.
From EatingWell: Spring 2003, The EatingWell Diabetes Cookbook (2005)
Yield: 4 servings
Active Time: 25
Total Time: 40
- 1 cup diced seeded plum tomatoes (3-4 tomatoes)
- 1 cup canned black beans, rinsed
- 2 tablespoons chopped scallions
- 1 tablespoon chopped fresh cilantro or parsley
- 1 tablespoon lime juice
- 1 1/2 teaspoons extra-virgin olive oil
- 1/2-1 teaspoon minced chipotle chile in adobo sauce (see Tip)
- 1/8 teaspoon salt
- 4 8-inch whole-wheat flour tortillas
- 4 large eggs
- 1/8 teaspoon salt
- Freshly ground pepper to taste
- 1 teaspoon extra-virgin olive oil
- 1 4-ounce can chopped green chiles
- 1/2 cup grated Cheddar or pepper Jack cheese
- 1/4 cup reduced-fat sour cream
- To prepare salsa: Combine all ingredients in a medium bowl; stir to blend. Refrigerate until ready to serve.
- To prepare burritos: Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
- Meanwhile, blend eggs, 1/8 teaspoon salt and pepper in a medium bowl with a fork until well combined. Heat 1 teaspoon oil in a medium nonstick skillet over medium-low heat. Add green chiles and cook, stirring, for 1 minute. Add the 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.
- To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with sour cream and the salsa.
Tips & Notes
- Make Ahead Tip: Cover and refrigerate the salsa (Step 1) for up to 2 days.
- Tip: Chipotle chile peppers in adobo sauce are smoked jalapeños packed in a flavorful, spicy sauce. Look for the small cans with Mexican foods at large supermarkets. Once opened, they’ll keep for up to 2 weeks in the refrigerator or 6 months in the freezer.
Nutrition Per Serving: 380 calories; 17 g fat (7 g sat, 6 g mono); 207 mg cholesterol; 39 g carbohydrates; 18 g protein; 6 g fiber; 776 mg sodium; 393 mg potassium.
Nutrition Bonus: Vitamin C (35% daily value), Calcium (28% dv), Iron (21% dv), Folate (19% dv), Vitamin A (17% dv)
2 1/2 Carbohydrate Serving
Exchanges: 1 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat