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Knife & Fork Breakfast Burrito

Yields4 Servings

Knife & Fork Breakfast Burrito

 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

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.

Nutrition Facts

Servings 0

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.

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