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Tue, Nov 26, 2019 4:00 PM

Breakfast Burritos

Makes 6 burritos

 

Ingredients:
2 teaspoons olive oil
3 green onions, sliced
4 large eggs, beaten
1 14-ounce can diced tomatoes with green chilies, drained
1 cup corn kernels (fresh or frozen)
6 large whole-wheat flour tortillas
1 15.5-ounce can low-sodium refried black beans
1 cup crumbled queso fresco or shredded part-skim mozzarella cheese

 

Directions:
Heat the oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring until soft. Whisk together the eggs, drained tomatoes and corn kernels. Pour into the skillet. Cook, stirring all the while until the eggs are set. Remove the pan from the heat.

Place a tortilla on the work surface. Spread about 2 tablespoons refried beans in the center. Spoon about one-sixth of the egg mixture on top. Sprinkle with 2 tablespoons cheese. Fold the sides in and roll up. Repeat with the remaining tortillas and filling.

Burritos can be made at meal time or refrigerated and warmed the next day. To warm, cover in foil and heat for
10 minutes in oven at 375 degrees F. Or microwave about 30 seconds for 1 burrito, or about 60 seconds for 6 burritos or until the cheese melts. Serve with your favorite salsa.

 

Nutritional Information:
Nutrition per serving: 1

Calories............................... 380

Fat...................................... 13 g

Saturated fat........................ 3 g

Protein............................... 18 g

Carbohydrates................... 47 g

Fiber..................................... 8 g

Sodium......................... 489 mg

 

For more information, visit: https://healthlibrary.optum.com

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