Breakfast Burrito

Makes 6 servings (About 11oz Each) | PREP TIME: 5 minutes, COOK TIME: 15 minutes.
Quick Bean Recipes, Healthy Bean Recipes, Easy Chili Recipes
6 flour tortillas (10in)
8 eggs
1 jalapeno pepper, minced
2 Tablespoons water
Salt and pepper to taste 1 Tablespoon butter
1 cup shredded Monterey Jack cheese
1 (15oz) can S&W® Black Beans, drained and rinsed
3 green onions (scallions), chopped
1/2 cup fresh cilantro, chopped
1/2 cup your favorite salsa
1/2 cup light sour cream (optional)
3 cups iceberg lettuce, shredded
Additional salsa and sour cream
Heat oven to 350°F. Wrap tortillas tightly in aluminum foil and warm in the oven.

In a large mixing bowl, lightly beat together eggs, jalapeno and water. Add salt and freshly ground pepper to taste.

In a large nonstick skillet melt butter over medium heat. Add egg mixture and cook, stirring, until done.

To assemble burritos, place a tortilla on a cutting board. Spread 1/6 of the scrambled eggs across center of tortilla and top with 1/6 of the cheese, beans, scallions, cilantro, salsa, sour cream (if using) and lettuce.

Fold the tortilla envelope-style: bring one side of tortilla just over edge of filling, fold in sides of tortilla, and then roll it up to form a tight bundle. Cut in half crosswise.

Repeat with remaining tortillas and fillings. Serve burritos with additional salsa and sour cream.
Nutritional Information Per Serving:

Calories 450 (From Fat 220), Fat 24g (Saturated Fat 10g, Trans Fat 0.5g), Cholesterol 315mg, Sodium 870mg, Total Carbohydrate 38g, Fiber 5g, Sugars 4g, Protein 22g, Vitamin A 25%, Vitamin C 15%, Calcium 30%, Iron 25%