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Breakfast Burritos

A quick and easy recipe for healthy a breakfast or any meal. Easy to customize however you like!
Flour tortillas are filled with beans, eggs, tomato and cheese and baked for a crispy outside.
Prep time: 10 minutes
Cook time: 15 minutes
Makes: 4 Burritos
Nutrition Facts: View label

Ingredients

4 eggs
¼ cup nonfat or 1% milk
salt, pepper and chili powder to taste
1 teaspoon vegetable oil
4 (10-inch) flour tortillas
1 cup fat-free refried beans
½ cup (2 ounces) grated cheddar cheese
1 tomato, chopped

Directions

  1. Wash hands with soap and water.
  2. Rinse or scrub fresh vegetables under running water before preparing.
  3. Mix eggs, milk and seasonings in a bowl.
  4. Heat oil in skillet over medium-high heat (350 degrees F in an electric skillet).
  5. Pour eggs into skillet. Stir and cook until firm.
  6. Warm the tortillas on a griddle, or wrap in foil and heat in the oven.
  7. Warm the refried beans in a separate pan.
  8. On each tortilla, layer ¼ of refried beans, eggs, cheese and tomato.
  9. Roll the burrito, cut in half, and enjoy!
  10. Refrigerate leftovers within 2 hours.

Notes

  • Try your favorite salsa in place of the tomato. 
  • Use other vegetables that you have on hand, such as bell peppers or corn.
  • Serve with guacamole, light sour cream, plain yogurt or salsa. Try using Food Hero salsa recipes from the Latin Heritage workgroup: Salsa Roja and Salsa Verde
  • Add chopped cilantro for more flavor.

Thanks to the OSU Extension Latin Heritage Workgroup for this recipe.

Comments

These are a morning staple at my house. Sometimes we change up the beans and do black beans or whole pinto beans. Great with any othem!

We love this. The kids added bell peppers as one of the vegetables, and potatoes. We added potatoes so that the recipe resembled a tortilla Española.

These are great! I added a little sausage into them and the flavor was fantastic.

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