Recipe courtesy of Juan-Carlos Cruz
Breakfast Burrito
- Level: Easy
- Yield: 4 burritos
-
- Nutritional Analysis
- Per Serving
- Calories
- 258 calorie
- Total Fat
- 14 grams
- Saturated Fat
- 5 grams
- Carbohydrates
- 17 grams
- Dietary Fiber
- 3 grams
- Total: 18 min
- Prep: 8 min
- Cook: 10 min
Ingredients
Nonstick cooking spray
4 ounces chorizo
1/2 red onion, chopped fine
3 cloves garlic, crushed
1 (4-ounce) can chopped green chiles
1/2 cup chopped cilantro leaves
1 cup egg substitute (recommended: Eggbeaters)
4 (6-inch) corn tortillas
1/2 cup shredded low-fat cheddar cheese
Directions
- Heat a medium heavy nonstick skillet and lightly spray with the cooking spray. Add the chorizo and break up into small pieces with a wooden spoon. Cook thoroughly. Drain grease if any has accumulated.
- Add the red onions, garlic, green chiles and cilantro. Saute until the onions have softened, about 1 minute. Add the egg substitute. Stir with a wooden spoon until the egg substitute is scrambled and thoroughly cooked.
- Warm the tortillas in toaster oven or on top of a stove burner. Divide egg substitute mixture equally among the 4 tortillas. Fold each tortilla up like a burrito or a cone and top each with 1/4 of the cheese.