RED CHILI BURRITO RECIPE RECIPES

Name: Breakfast Burrito
Cook time: 38 min
Total time: 38 min
Yield: 4 servings, serving size 1 burrito
Cuisine: mexican
Ingredients: 2 teaspoons canola oil; 1/2 small red onion, diced (1 cup); 1 red bell pepper, seeded and diced; 1 cup drained, rinsed canned black beans, preferably low-sodium; 1/4 teaspoon chili flakes; Salt and freshly ground black pepper; 4 eggs and 4 egg whites; 1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese; Nonstick cooking spray; 4 (10 inch) whole wheat tortillas (burrito size); 1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt; 1/4 cup salsa; 1 large tomato, (4 ounces) seeded and diced; 1 small avocado (4 ounces), cubed; Hot sauce

BREAKFAST BURRITO RECIPE | ELLIE KRIEGER | FOOD NETWORK

Breakfast Burrito Recipe | Ellie Krieger | Food Network image

Roll up eggs, beans, cheese, salsa and more for Ellie Krieger's Breakfast Burrito recipe, a satisfying and healthy start to the day.

Provided by Ellie Krieger

Categories main-dish

Total Time 38 minutes

Cook Time 38 minutes

Yield 4 servings, serving size 1 burrito

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce

Steps:

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

Nutrition Facts : Calories 460, FatContent 20 grams, SaturatedFatContent 6 grams, CholesterolContent 235 milligrams, SodiumContent 860 milligrams, CarbohydrateContent 51 grams, FiberContent 12 grams, ProteinContent 23 grams

BREAKFAST BURRITO RECIPE | ELLIE KRIEGER | FOOD NETWORK

Breakfast Burrito Recipe | Ellie Krieger | Food Network image

Roll up eggs, beans, cheese, salsa and more for Ellie Krieger's Breakfast Burrito recipe, a satisfying and healthy start to the day.

Provided by Ellie Krieger

Categories main-dish

Total Time 38 minutes

Cook Time 38 minutes

Yield 4 servings, serving size 1 burrito

Number Of Ingredients 15

Ingredients

2 teaspoons canola oil
1/2 small red onion, diced (1 cup)
1 red bell pepper, seeded and diced
1 cup drained, rinsed canned black beans, preferably low-sodium
1/4 teaspoon chili flakes
Salt and freshly ground black pepper
4 eggs and 4 egg whites
1/3 cup (about 1 1/2 ounce) shredded pepper Jack cheese
Nonstick cooking spray
4 (10 inch) whole wheat tortillas (burrito size)
1/4 cup reduced fat-free sour cream or 2 percent plain Greek yogurt
1/4 cup salsa
1 large tomato, (4 ounces) seeded and diced
1 small avocado (4 ounces), cubed
Hot sauce

Steps:

Heat the canola oil in a large nonstick skillet over a medium-high heat. Cook the onions and peppers until onions are softened and peppers are slightly charred, about 8 minutes. Add black beans and red pepper flakes and cook until warmed through, another 3 minutes. Season with salt and pepper and transfer to a dish.
Whisk together the eggs and egg whites then stir in the cheese. Spray the skillet with cooking spray, and reheat the skillet over a medium heat. Reduce heat to low and add eggs, scrambling until cooked through, about 3 minutes. Spread each tortilla with 1 tablespoon each sour cream (or yogurt) and salsa, then layer with 1/4 of the black bean mixture, 1/4 of the scrambled eggs, some diced tomato and 1/4 of the avocado. Season, to taste, with hot sauce. Roll up burrito-style and serve.

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