South of the Border Breakfast Furrito
Can be individualized: more spicy, low fat cheese, etc
- 1/2 c. red and/or yellow cherry tomatoes, quartered
- 1/2 c. ripe avocado, finely chopped
- 1 T. fresh lime juice
- 1/4 t. ground cumin
- Pinch salt
- 4 whole wheat (7.5 inch) tortillas
- 1/2 c. fat free refried beans
- 4 large eggs
- 2 T. water
- 1/8 t. salt
- 1/8 t. fresh ground pepper
Salsa: In small bowl, gently mix the tomatoes, avoc, lime j, cumin, and pinch of salt. Cover and set aside.
Burritos: Warm tortillas in microwave or conventional oven acc. to directions on package. Cover with foil and keep warm. Place beans in small microwave safe bowl, cover, and mic for 45 seconds, or until hot. Keep warm.
In medium bowl, whisk eggs, water, S and P until well blended. Spray nonstick skillet with Pam. Heat over medium heat. Add eggs and scramble until cooked but still moist.
One at a time, spread each warm tortilla with about 2 T. of beans, and 1/4 of eggs. Top with 2 T. salsa, reserving the rest to serve at the table. Roll up the tortillas, folding in the sides. Serve right away with the remaining salsa.
290 cal 32 carbs each