A hearty breakfast burrito filled with seasoned ground beef, scrambled eggs, and cheese, wrapped in a warm tortilla. Served with a tangy lime-cilantro cream.
Author:Milo
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Breakfast
Method:Stovetop
Cuisine:Mexican
Diet:Low Calorie
Ingredients
Scale
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)
1/2 cup reduced-fat dairy sour cream
1 tablespoon fresh lime juice
1 tablespoon finely chopped fresh cilantro
Instructions
Combine sour cream, lime juice, and 1 tablespoon cilantro in a small bowl. Cover and refrigerate until ready to use.
Heat a large nonstick skillet over medium heat. Add ground beef, bell pepper, onion, chile powder, and cumin. Cook 8 to 10 minutes, breaking into small crumbles. Pour off drippings. Remove beef mixture from skillet and keep warm.
Combine eggs, water, and 1 tablespoon cilantro in a medium bowl. Spray the same skillet with cooking spray. Pour in egg mixture. Cook over medium heat 2 to 3 minutes, stirring occasionally, until scrambled. Season with salt if desired.
Stir beef mixture and cheese into the eggs. Cook 1 minute until heated through, stirring occasionally.
Spoon beef mixture evenly across the center of each tortilla, leaving a 1-inch border on the sides. Fold the sides over the filling, then fold the bottom edge up and roll. Cut diagonally in half. Serve with lime-cilantro cream and salsa.
Notes
Use fresh or thoroughly thawed ground beef.
Cook ground beef to an internal temperature of 160°F.
You can substitute 1 cup egg substitute for the beaten eggs. Omit water.