Tex-Mex Breakfast Burritos
Tex-Mex Breakfast Burritos are a quick, 35-minute breakfast with scrambled eggs, Southwest flavors, and a freezer-friendly option for meal prep.
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Ingredients
- 1 tablespoon olive oil
- ½ cup yellow onion diced
- 1 medium red bell pepper diced
- 1 small jalapeno peppers seeded and finely diced
- 1 cup black beans drained and rinsed
- ¾ cup frozen corn thawed
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 8 large eggs
- ¼ cup milk
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 cup shredded pepper Jack cheese
- 8 large flour tortillas burrito-size
- ½ cup salsa
- ¼ cup chopped fresh cilantro
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the onion, red bell pepper, and jalapeño. Cook for 4 to 5 minutes, stirring occasionally, until softened.
- Add the black beans and corn. Cook for 2 minutes, stirring occasionally.
- Stir in the chili powder, cumin, smoked paprika, and garlic powder until the vegetables and beans are evenly coated.
- Transfer the vegetable mixture to a plate.
- In a medium mixing bowl, whisk the eggs, milk, salt, and black pepper until blended.
- Reduce the skillet heat to medium-low and pour in the egg mixture.
- Cook, gently stirring with a wooden spoon, until the eggs are softly scrambled and just set.
- Return the vegetable mixture to the skillet and stir until evenly mixed with the eggs. Remove from the heat.
- Warm the tortillas according to the package directions until soft and flexible.
- Divide the egg and vegetable mixture evenly among the centers of the 8 tortillas.
- Top each portion with pepper Jack cheese, salsa, and chopped cilantro.
- Fold the sides of each tortilla inward, then roll tightly to enclose the filling.
Notes
Estimated WW Points: 9 (Checked official WW app for exact points)
Tips and Tricks
Don't Overcook the Eggs - Take the skillet off the heat when the eggs are just set. They'll continue cooking a little from the residual heat. Watch the Salsa - Thick salsa is best for these burritos. Watery salsa can make the tortillas soggy, especially if you're freezing them. Let the Filling Cool - If you're making these for the freezer, let the filling cool before wrapping the burritos. This helps prevent excess moisture inside. Keep the Tortillas Flexible - Warm tortillas are easier to roll without tearing. Don't overfill them, either.Storing and Reheating
Refrigerator - Wrap cooled burritos individually and store in an airtight container in the refrigerator for up to 3 to 4 days. Freezer - Wrap each cooled burrito tightly in aluminum foil, then place in a freezer-safe bag. Freeze for up to 2 months for best quality. Microwave - Remove the foil and wrap the burrito in a damp paper towel. Microwave until heated through, about 1 to 2 minutes from refrigerated or 3 to 5 minutes from frozen, turning halfway through. The center should reach 165°F. Oven - Place foil-wrapped burritos on a baking sheet. Reheat at 350°F for about 15 to 20 minutes if refrigerated or 30 to 40 minutes if frozen, until the centers reach 165°F.Nutrition
Calories: 348kcalCarbohydrates: 38gProtein: 19gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 199mgSodium: 564mgPotassium: 637mgFiber: 6gSugar: 4gVitamin A: 1062IUVitamin C: 23mgCalcium: 227mgIron: 4mg
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