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Egg and Bean Burritos
3/4 c Salsa -- * see note
1 1/2 c Refried beans
1 cn Green chiles -- ** see note
4 lg Eggs
4 lg Egg whites
1 ts Cornstarch
1/3 c Cilantro -- chopped
6 Flour tortillas -- warmed
1/2 c Monterey jack cheese -- shredded
1 c Plain lowfat yogurt
Lime wedge -- optional
Place refried beans in a nonstick frying pan and add chiles; cook
over medium heat, stirring often, until bubbly (3-4 minutes).
Meanwhile, in a large bowl, beat eggs, egg whites, and cornstarch
until well blended. Stir in cilantro and 3 tablespoons of the salsa.
Push the beans to one side of the pan. Pour egg mixture into
cleared area and cook over medium to medium high heat, stirring
often, until eggs are softly set (about 4 minutes).
For each burrito, spoon 1/6th each of the beans and eggs in the
center of a tortilla, sprinkle with 1/6 of the cheese, then roll to
enclose. Serve each burrito, seam side down, on a warm plate. Add
yogurt and salsa to taste. Garnish with lime wedges.
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