Southwestern Breakfast Burritos
Ingredients
- 1 package (26 oz.) Rosina Homestyle Meatballs
- ¼ cup black beans, drained and rinsed
- ¼ cup petite diced tomatoes, drained
- 2 tablespoons chopped fresh cilantro
- Non- stick cooking spray
- 1 ½ cups Southwestern style egg beaters
- 4 whole wheat flour tortillas
- ¼ cup shredded pepper jack or sharp cheddar cheese
- 1 lime, cut into wedges
Directions
Combine beans, tomatoes, and cilantro in a small bowl; set aside. Place frozen meatballs on microwave-safe dish. Heat on high for two minutes. Rearrange the meatballs and heat on high for one additional minute. Spray a large non-stick skillet with cooking spray; heat over medium heat and add the Southwestern style egg beaters. Cook the eggs without stirring until the edges and bottom begins to set, gently mix the eggs to scramble. Wrap the tortillas between two damp paper towels and heat in the microwave on HIGH for 30 seconds. Spoon the cooked eggs evenly down center of each tortilla; top each with equal amounts of black bean mixture, cheese, and meatballs. Fold in opposite sides of each tortilla and roll-up burrito-style. Serve with a lime wedges for added flavor.
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