Recipe Summary

Prep time: 15 mins
Cook time: 15 mins
Yield: 4 servings

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This recipe is...

rich in grains
rich in veggies
rich in veggies
lower in fat
lower in fat

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Anne Rosenzweig's Burritos
This recipe serves:   

For the relish:
1 tomato,finely diced
1/2 small red onion,minced
1 hot, fresh chili pepper seeded and minced
1/2 cup chopped, fresh parsley
1/2 cup chopped, fresh cilantro
1 tablespoon fresh lemon juice or lime juice
salt to taste

For the burritos:
8 small corn tortillas
3/4 cup cooked black beans,red beans or refried beans
4 large eggs
4 large egg whites
salt to taste
freshly ground black pepper
1 tablespoon canola oil

Cooking Instructions
For the relish:

1. Mix all the ingredients together and chill. This can be made ahead and refrigerated overnight.

For the burritos:

1. Preheat the oven to 350F. Wrap the tortillas in aluminum foil and warm in the oven.

2. Heat the beans in a small pan or in the microwave until very warm.

3. Break the eggs into a bowl. Add the egg whites, salt and pepper, and mix well with a fork.

4. Heat the oil in a large skillet over medium-high heat. Pour the eggs into the pan and scramble until the eggs are just cooked, about 1 1/2 to 2 minutes.

5. To put it together: Place a spoonful of beans in the center of each tortilla. Divide the scrambled eggs among the tortillas, spooning them over the beans. Spoon a teaspoon of relish on top of the eggs. Roll up the tortillas and place 2 burritos, seam side down, on each plate. Top with more relish and serve immediately.

Serving Size: 2 burritos

Nutritional Information
Number of Servings: 4
Per Serving
Calories 245 Carbohydrate 35 g
Fat 7 g Fiber 6 g
Protein 14 g Saturated Fat 0 g
Sodium 585 mg


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