Knife & Fork Breakfast Burrito

Knife & Fork Breakfast Burrito
Category
Yields4 Servings
 1 cup canned black beans, rinsed and drained
  cup bottled chunky salsa
 4 eggs, slightly beaten
 2 tbsp milk
 ¼ tsp pepper
  tsp salt
 nonstick cooking spray or cooking oil
 1 medium tomato, thinly sliced
 ½ cup crumbled queso fresco cheese or shredded Monterey Jack cheese
 ¼ cup dairy sour cream
 4 tsp snipped fresh mint
1

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”.

2

In a medium bowl combine eggs, milk, pepper and salt. Coat a 10-inch nonstick omelet pan (or skilled 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.

3

For each of the egg “tortillas” pour about 1/4 cup of the egg moisture 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).

4

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.

Nutrition Facts

4 servings

Serving size


Amount per serving
Calories179
% Daily Value *
Total Fat 9g12%
Cholesterol 223mg75%
Sodium 389mg17%
Total Carbohydrate 14g6%
Dietary Fiber 4g15%
Protein 14g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


This recipe brought to you by the Idaho Bean Commission.

Ingredients

 1 cup canned black beans, rinsed and drained
  cup bottled chunky salsa
 4 eggs, slightly beaten
 2 tbsp milk
 ¼ tsp pepper
  tsp salt
 nonstick cooking spray or cooking oil
 1 medium tomato, thinly sliced
 ½ cup crumbled queso fresco cheese or shredded Monterey Jack cheese
 ¼ cup dairy sour cream
 4 tsp snipped fresh mint

Directions

1

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”.

2

In a medium bowl combine eggs, milk, pepper and salt. Coat a 10-inch nonstick omelet pan (or skilled 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.

3

For each of the egg “tortillas” pour about 1/4 cup of the egg moisture 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).

4

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.

Notes

Knife & Fork Breakfast Burrito
Share