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Beef Breakfast Burritos

Ground Beef, peppers and onions are quickly sautéed and wrapped up with scrambled eggs. Serve with lime-cilantro cream and salsa.

  • 30
    min
  • 4
    SERVINGS
  • 430
    Cal
  • 38 g
    Protein

Ingredients:

  • 12 ounces Ground Beef (93% lean or leaner)
  • 1 medium red bell pepper, chopped
  • 1 small onion, finely chopped
  • 2 teaspoons ground ancho chile powder
  • 1/2 teaspoon ground cumin
  • 4 eggs, beaten
  • 2 tablespoons water
  • 1 tablespoon finely chopped fresh cilantro
  • 1/4 teaspoon salt (optional)
  • 1/3 cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
  • 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
  • Salsa (optional)
Lime-Cilantro Cream:
  • 1/2 cup reduced-fat dairy sour cream
  • 1 tablespoon fresh lime juice
  • 1 tablespoon finely chopped fresh cilantro

Cooking:

  1. Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.

  2. Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove from beef mixture from skillet; keep warm.

    Cook's Tip:
    Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160ºF. Color is not a reliable indicator of ground beef doneness. 

  3. Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.

    Cook's Tip: You may  substitute 1 cup egg substitute for beaten eggs. Omit water. Continue as directed in step 3.

  4. Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

428 CALORIES

0 % *

9g SAT FAT

0 % DV **

38g PROTEIN

0 % DV

5.3 mg IRON

0 % DV

7.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving using 93% lean ground beef: 428 Calories; 187.2 Calories from fat; 20.8g Total Fat (9 g Saturated Fat; 0.1 g Trans Fat; 2.3 g Polyunsaturated Fat; 7.1 g Monounsaturated Fat;) 287 mg Cholesterol; 460 mg Sodium; 22 g Total Carbohydrate; 2.6 g Dietary Fiber; 3.4 g Total Sugars; 38 g Protein; 0 g Added Sugars; 221 mg Calcium; 5.3 mg Iron; 678 mg Potassium; 1.1 mcg Vitamin D; 0.7 mg Riboflavin; 8.9 mg NE Niacin; 0.7 mg Vitamin B6; 3.5 mcg Vitamin B12; 477 mg Phosphorus; 7.9 mg Zinc; 45.1 mcg Selenium; 253.1 mg Choline.

This recipe is an excellent source of Protein, Iron, Riboflavin, Niacin, Vitamin B6, Vitamin B12, Phosphorus, Zinc, Selenium, and Choline; and a good source of Calcium, and Potassium.

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