Morning Green Chile Burritos
Prep: 15 minutes
Cook: 8 minutes • Serves: 4
1/2 cup chopped white onion
1 can (4 ounces) diced green chiles, drained
1 cup drained and rinsed less-sodium black beans
8 large eggs
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (10-inch) whole wheat tortillas
2 large Roma tomatoes, chopped
1 cup shredded Cheddar cheese
Avocado, hot sauce and/or sour cream for serving (optional)
1. In large nonstick skillet, melt 2 tablespoons butter over medium heat; add onion and cook 3 minutes or until tender, stirring frequently. Stir in chiles and beans; cook 2 minutes or until heated through, stirring occasionally. Transfer to bowl; wipe out skillet. Makes about 1 1/3 cups.
2. In large bowl, whisk eggs, salt and pepper. In same skillet, melt remaining 2 tablespoons butter over medium heat; add egg mixture and cook 3 minutes or to desired doneness, stirring occasionally to scramble. Remove from heat. Makes about 2 cups.
3. Center 1/2 cup egg mixture on each tortilla; top each with 1/3 cup black bean mixture, tomatoes and cheese. Fold sides over filling and roll up burritos; serve topped with avocado, hot sauce and/or sour cream, if desired.
Approximate nutritional values per serving (1 burrito):
564 Calories, 35g Fat (17g Saturated), 432mg Cholesterol,
912mg Sodium, 36g Carbohydrates, 9g Fiber, 27g Protein
Burritos can be prepared, wrapped in aluminum foil and refrigerated up to 1 day in advance. To reheat, place foil-wrapped burritos on rimmed baking pan and heat in 350° oven for 10 minutes or until heated through.
Serve burritos along with fresh fruit.