Make-Ahead Breakfast Burritos
servings: 1
Ingredients
8 ounces cherry tomatoes
1 jalapeño sliced in half and seeds removed
1/2 small onion cut into wedges
1 lime sliced in half
1/3 cup cilantro
6 large eggs
1 teaspoon olive oil
1 cup shredded pepper jack cheese
1 cup fat-free refried beans
4 large tortillas
Instructions
Arrange oven rack 6 inches from broiler; heat broiler.
Spary a foil-inled baking sheet with cooking spray. Arrange tomatoes, onion, and jalapeño on the baking sheet and broil until blistered, 10 to 12 minutes. Let vegetables cool, then transfer to food processor. Add the juice of 1 lime, cilantro and 1/4 teaspoon salt. pulse to combine (salsa should be slightly chunky).
Crack the eggs into a bowl and beat until scrambled. Season with salt and pepper. Heat the oil in a large nonstick pan over medium and add the eggs to the pan. Cook eggs, stirring constantly, until cooked to your liking (about 2-3 minutes for medium soft eggs). Take off heat.
On each tortilla, spread 1/4 cup beans, 1/4 cup cheese, 1/4 of the eggs, and 2 tablespoons salsa. Roll up the burritos and wrap in aluminimum foil. Freeze for up to 3 weeks. To reheat, remove foil and microwave until heated through, about 3-5 minutes.
Nutrition
Calories: 460 kcal | Carbohydrates: 36 g
