Tuscan Breakfast Burritos

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READY IN: 21mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    tablespoons vegetable oil
  • 12
    medium onion, chopped
  • 1
    bell pepper, seeded, cored and chopped
  • 1 12
    15 ounces black beans, for machaca for a nonmeat protein or 15 ounces pinto beans, drained for machaca for a nonmeat protein
  • 34
    3/4 cup low-sodium low-fat beef broth or 3/4 cup low-sodium low-fat vegetable broth
  • 2
    cups salsa
  • 1
    large egg, plus
  • 1
    large egg white, whisked lightly
  • 6
    flour tortillas, warmed
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DIRECTIONS

  • To make machaca, heat oil in a skillet on medium heat. Add onion and pepper and sauté about 3 minutes. Stir in meat and sauté until meat is brown and crispy but not burned. (Scrape meat from the bottom occasionally.) Stir in broth and 1/2 cup salsa and add cinnamon stick. Bring mixture to a boil. Reduce to medium and cook until most of the liquid evaporates but the meat remains moist. Salt to taste. Remove cinnamon stick. Mix eggs into machaca and continue cooking 1 or 2 minutes until eggs are just firm. Spoon 1/6 mixture onto each tortilla and roll up. Place on a plate and spoon remaining salsa over each burro.
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