Scrambled Eggs And Vegetable Burritos Recipe

Name: Scrambled Eggs And Vegetable Burritos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 2 small onions, thinly sliced and separated into rings; 1 small green pepper, thinly sliced; 2 cups seeded, chopped tomato; 1 1/4 cups no-salt-added salsa, divided; 1 cup canned no-salt-added whole-kernel corn; 1/2 teaspoon cracked black pepper; 3/4 cup canned no-salt-added pinto beans, drained; 1 tablespoon taco seasoning mix; 8 (8-inch) flour tortillas; 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese; 4 eggs; 4 egg whites

Servings: persons

Vegetable cooking spray
2 small onions, thinly sliced and separated into rings
1 small green pepper, thinly sliced
2 cups seeded, chopped tomato
1 1/4 cups no-salt-added salsa, divided
1 cup canned no-salt-added whole-kernel corn
1/2 teaspoon cracked black pepper
3/4 cup canned no-salt-added pinto beans, drained
1 tablespoon taco seasoning mix
8 (8-inch) flour tortillas
3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
4 eggs
4 egg whites

1
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Add tomato, 1 cup salsa, corn, and black pepper; cook over medium heat until thoroughly heated. Set aside.
2
Position knife blade in food processor bowl; add beans, seasoning mix, and remaining 1/4 cup salsa. Process until smooth, scraping sides of processor bowl once. Spread about 2 tablespoons bean mixture across center of each tortilla; sprinkle tortillas evenly with cheese.
3
Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add egg mixture; cook, stirring often, until mixture is firm but still moist. Spoon egg mixture evenly over tortillas. Roll up tortillas; place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent.
4
Microwave tortillas at HIGH 45 seconds or until thoroughly heated. Spoon vegetable mixture evenly over burritos. Serve immediately.

1195

kcal

Calories

Fat

173

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Vegetable cooking spray, 2 small onions, thinly sliced and separated into rings, 1 small green pepper, thinly sliced, 2 cups seeded, chopped tomato, and more.

Yes, Scrambled Eggs And Vegetable Burritos falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scrambled Eggs And Vegetable Burritos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions