Mexican breakfast burritos
4
Points®
Total time: 49 min • Prep: 15 min • Cook: 34 min • Serves: 6 • Difficulty: Easy
These babies are wrapped individually in foil so they’re warm and ready to go, no matter the size of your crowd.
Ingredients
Light sour cream
6 tsp(s)
Fat free salsa
6 tbsp(s)
Onion
½ medium, chopped
Poblano chile
1 medium, chopped
Liquid egg substitute
2 cup(s)
Kosher salt
¾ tsp(s)
Ground cumin
1 tsp(s)
Cayenne pepper
1 pinch(es)
Whole wheat tortilla
6 medium
Low-fat shredded cheddar cheese
¾ cup(s), or Mexican cheese blend
Instructions
1
Preheat oven to 180°C (350°F).
2
In a small bowl, combine sour cream and salsa; set aside.
3
Coat a large nonstick skillet with cooking spray; set over medium-high heat. Add onion and pepper to skillet and sauté until slightly softened, about 5 to 7 minutes.
4
Meanwhile, whisk together egg substitute, salt, cumin and cayenne; pour into skillet after vegetables are softened. Scramble mixture until cooked through, about 10 to 12 minutes.
5
Place a tortilla on a square of aluminum foil big enough to wrap tortilla in when rolled up; spoon about 125ml (1/2 cup) egg mixture down centre of tortilla. Top with 30ml (2 Tbsp) each salsa mixture and cheese; fold up burrito-style and wrap tightly with foil. Place on a baking sheet and repeat with remaining ingredients. Bake until heated through, about 10 to 15 minutes. Yields 1 burrito per serving.
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.