The Best Breakfast Burrito
Power your day the right way with these quick and delicious make-ahead wraps! These burritos can be freeze foil-wrapped for up to three weeks. They can easily be microwaved, saving you time in the kitchen.
1/2 lb. tomatillos, husked, rinsed, and halved
1 jalapeno, halved, and seeded
1/2 small onion, cut into wedges
2 tablespoons fresh lime juice
1/3 cup packed cilantro
1/2 teaspoon salt
6 large eggs
1 tablespoon olive oil
1 cup shredded pepper jack or Cheddar cheese
1 cup fat-free refried beans
4 large tortillas
Arrange oven rack 6 inches from broiler; heat broiler.
Arrange tomatillos and jalapeno, cut sides down, on a foil-lined baking sheet along with onion and broil until blistered, 10 to 12 minutes.
Let vegetables cool, then transfer to food processor.
Add lime juice, cilantro and 1/4 teaspoon salt, and pulse to combine.
Beat eggs with 1 tablespoon water and 1/4 teaspoon salt. Heat oil in large nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds.
Fold in 1/2 cup cheese.
Spread 1/4 cup beans on each tortilla, then divide eggs and remaining cheese on top. Spoon 2 tablespoons of salsa over each and roll, folding sides over filling and then rolling from the bottom up.
If desired, crisp both sides in nonstick skillet on medium. Serve with remaining salsa.
Needing more than healthy breakfast burritos?
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