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Southwest Breakfast Burrito


Serves: 6

Prep Time: 25 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

This is a great breakfast or lunch!

Ingredients

1/2 onion(s), medium, chopped

2 teaspoons olive oil

2 pepper(s), bell, red, or yellow or green (medium)

1 cup black beans, unsalted and fat free, rinsed, drained

1/2 cup corn, frozen white kernels

1/3 cup salsa, fresh

1 teaspoon cumin, ground

1/2 teaspoon chili powder

3 egg white(s)

6 tortillas, whole wheat 7 inch

3/4 cup cheese, jack, reduced fat, shredded

1/4 cup cilantro, fresh, chopped

Preparation

Place a large skillet over medium heat and add 1 teaspoon of the oil. Add the onion and red peppers and cook for about 3 minutes or until tender. Stir in beans, corn, salsa, cumin and chili powder. Cook for about 2 more minutes until heated through. Remove from skillet. Warm tortillas by wrapping in paper towel and microwaving for about 1 minute. In a small bowl, lightly beat the egg whites. Heat the remaining teaspoon of olive oil in the same skillet and cook egg whites without stirring until they set on the bottom and around the edges. Fold eggs over several times until cooked but still moist. Gently fold the egg whites into the vegetable mixture. Divide the mixture among the tortillas. Top with cheese and fresh cilantro. Fold up the bottom and then sides over the filling and serve. http://www.highqualityreplica.co.uk/

Nutrition

Per Serving About: 260 calories, 7 g fat, 2 g saturated fat, 0 g trans fat, 10 mg cholesterol, 12 g protein, 35 g carbohydrates, 6 g dietary fiber, 430 mg sodium, Exchanges: 2.0 starch, 0.5 vegetable, 0.5 med fat meat, 0.5 fat, Carb Choices: 2


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