Mexican Breakfast Burritos

These burritos are a handy for a breakfast on the go.  I freeze these burritos and reheat them in the microwave for a quick breakfast. Black beans are a good source of low-fat protein, so you need fewer eggs and less cheese.  The fiber in the beans keeps you full longer, too.  Only 9.6 grams of fat and 243 calories in each burrito.

1 (15 oz) can unsalted black beans, drained
2 tsp fresh lime juice
Cooking spray
6 large eggs, lightly beaten
8 (8-inch) flour tortillas
1 cup refrigerated fresh salsa
2 oz crumbled cotija cheese (about 1/2 cup)
1/2 cup cilantro (optional)
Lime wedges (optional)

Place beans and lime juice in a small bowl; mash with the back of a spoon until almost smooth.

Heat a large skillet over medium-high heat.  Coat with cooking spray.  Add eggs to pan.  Cook, without stirring, until mixture sets on bottom.  Draw a spatula across pan to form curds.

Continue cooking, stirring occasionally, until egg is thickened but still moist.  Remove from pan immediately.

Heat skillet over medium heat.  Coast pan with cooking spray.  Add 1 tortilla to pan.  Heat 20 seconds on each side or just until soft.  Remove from pan and keep warm.  Repeat procedure with remaining tortillas.

Spoon 2 tablespoons bean mixture, 2 1/2 tablespoons egg, 2 tablespoons salsa, 1 tablespoon cheese down center of each tortilla and cilantro (if using).  Roll up.  Re-coat skillet with cooking spray. Place burritos in pan, and cook over medium heat 4 minutes or until lightly browned, turning occasionally. 

Garnish with lime wedges, if desired.

Serves 8

Source:  Cooking Light, Comfort Food Favorites

Kimberly