Scrambled Egg Burritos

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Scrambled Egg Burritos

Scrambled Egg Burritos

These zesty Southwestern egg burritos are always a hit whether you serve them for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa adds a special touch, but these are extra-quick if you use your favorite jarred salsa.

Nutrition Profile: Diabetes Appropriate   High Calcium   High Fiber   Low Calorie  

Serves 4

Prep Time 15 min

Total Time 30 min.


  • 4 9-inch whole-wheat flour tortillas
  • 4 large eggs
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 teaspoon extra-virgin olive oil
  • 1 4-ounce ca chopped green chiles
  • 1/2 cup grated Cheddar, or pepper Jack cheese
  • 2 cups Black Bean & Tomato Salsa, (recipe follows) or prepared salsa
  • 1/4 cup reduced-fat sour cream

Cooking Directions

Step 1

Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.

Step 2

Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.

Step 3

To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.