Scrambled Egg Burritos

15 ingredients
12 steps

Ingredients

  • 4 each flour tortillas, whole wheat 9-inch
  • 4 large eggs
  • 18 teaspoon salt
  • 1 x black pepper freshly ground to taste
  • 1 teaspoon olive oil, extra-virgin
  • 4 ounces green chili peppers, canned chopped
  • 1/2 cup pepper jack cheese grated
  • 1 cup italian plum (roma) tomatoes seeded, diced, 3-4 tomatoes
  • 1 cup black beans rinsed
  • 2 tablespoons scallions, spring or green onions chopped
  • 1 tablespoon cilantro or parsley, chopped
  • 1 tablespoon lime juice
  • 1 1/2 teaspoons olive oil, extra-virgin
  • 1 teaspoon chipotle chili peppers in adobo sauce
  • 18 teaspoon salt

Directions

  1. 1
    Preheat oven to 350F.
  2. 2
    Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
  3. 3
    Blend eggs, salt and pepper in a medium bowl with a fork until blended.
  4. 4
    Heat oil in a 10-inch nonstick skillet over medium-low heat.
  5. 5
    Add chiles and cook, stirring, for 1 minute.
  6. 6
    Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 1 1/2 minutes.
  7. 7
    To serve, divide eggs evenly among the tortillas.
  8. 8
    Sprinkle each with about 2 tablespoons cheese and roll up.
  9. 9
    Serve with salsa and sour cream.
  10. 10
    Black bean & tomato salsa:
  11. 11
    Combine all ingredients in a medium bowl; stir to blend.
  12. 12
    Refrigerate until ready to serve.

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