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| | | | This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber. | |  |
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Breakfast Beef Burritos
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Ingredients: |
| 8 |
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ounces beef round tip center steaks, cut 1/8 to 1/4 inch thick |
| 2 |
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eggs, beaten |
| 1/4 |
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cup shredded Mexican cheese blend or jalapeño pepper cheese |
| 1 |
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tablespoon water |
| 1/4 |
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teaspoon pepper |
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Salt |
| 2 |
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medium flour tortillas (10-inch diameter), warmed |
| 1/4 |
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cup prepared salsa |
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Toppings: Sour cream, chopped fresh cilantro, additional prepared salsa (optional) |
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Instructions: |
| 1. |
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Combine eggs, cheese and water in small bowl. Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot. Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set. Set aside; keep warm. |
| 2. |
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Season beef steaks with pepper. Carefully wipe out skillet with paper towels, if necessary. Spray with cooking spray; heat over medium-high heat until hot. Add 1/2 of beef; cook 1/8-inch thick steaks 1 to 2 minutes (1/4-inch thick steaks 3 to 4 minutes) or until outside surface of beef is no longer pink. Do not overcook. Remove from skillet. Repeat with remaining beef. Season beef with salt, as desired. |
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Layer 1/2 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa and 1/2 of eggs. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly. Serve with toppings, if desired. |
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| Makes 2 servings. |
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| | | | | Nutrition information per serving: 501 calories; 20 g fat (7 g saturated fat; 7 g monounsaturated fat); 298 mg cholesterol; 1414 mg sodium; 40 g carbohydrate; 2.8 g fiber; 39 g protein; 6.8 mg niacin; 0.5 mg vitamin B6; 1.9 mcg vitamin B12; 5.5 mg iron; 58.6 mcg selenium; 5.4 mg zinc. |
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