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Knife & Fork Breakfast Burrito
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”.
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.
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).
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.
Servings 4
- Amount Per Serving
- Calories 179
- % Daily Value *
- Total Fat 9g14%
- Cholesterol 223mg75%
- Sodium 389mg17%
- Total Carbohydrate 14g5%
- Dietary Fiber 4g16%
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
This recipe brought to you by the Idaho Bean Commission.
Ingredients
Directions
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”.
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.
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).
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.