Southwestern Breakfast Burrito

Recipe

Breakfast
Southwestern Breakfast Burrito

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User Rating

4.8 out of 5 stars
Rate it:
5 ratings

Recipe Data

4
Servings
15min
Prep
20min
Total

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Description

Waking up is easier when you know you can make these breakfast burritos in less than 30 minutes. Or you know what? Breakfast for dinner sounds pretty good, too.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
2Hy-Vee large eggs
2 c.low-calorie refrigerated egg product
¼ c.Hy-Vee pico de gallo
¼ c.Hy-Vee black beans, drained and rinsed
2 tbsp.fresh cilantro, chopped, plus additional for serving
Hy-Vee nonstick cooking spray
1red and/or yellow bell pepper, seeded and sliced
4low-carb whole-wheat tortillas
1 c.Hy-Vee finely shredded reduced-fat Mexican blend cheese
1avocado, peeled, seeded, and sliced
¼ c.Hy-Vee Greek nonfat plain yogurt
Hy-Vee black pepper, to taste

Things To Grab

  • 2 small bowl
  • Large nonstick skillet
  • Microwave

Directions

  1. Whisk together eggs and egg product in a small bowl; set aside.
  2. Combine pico de gallo, beans and cilantro in an additional small bowl; set aside.

  3. Spray a large nonstick skillet with cooking spray and heat over medium heat. Add bell pepper to skillet. Cook and stir until softened. Remove from skillet. Add egg mixture to skillet. Gently turn eggs to scramble; continue cooking until set.
  4. Warm tortillas in microwave for about 20 seconds.
  5. Spoon cooked bell pepper and egg mixture down center of each tortilla. Top each with equal amounts of bean mixture, cheese, avocado and yogurt. Sprinkle with black pepper and, if desired, additional cilantro.
  6. Fold in opposite sides of each tortilla and roll up.

Nutrition facts

Servings

290 Calories per serving
1 burrito

Amounts Per Serving

  • Total Fat: 16g
  • Cholesterol: 190mg
  • Sodium: 300mg
  • Total Carbohydrates: 23g
  • Protein: 21g

Daily Values

0%
Vitamin A 40%
0%
Vitamin C 70%
0%
Iron 15%
0%
Calcium 30%

Recipe Source:

Balance January 2017