Breakfast Beef Burritos
- Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.
- Heat large nonstick skillet over medium heat until hot. Add ground beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.
- Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
- Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.
Nutrition information per serving, using 93% lean ground beef: 411 Calories; 13 g Total Fat (5.1 g Saturated Fat; 0 g Trans Fat; 0.5 g Polyunsaturated Fat; 2.6 g Monounsaturated Fat); 81 mg Cholesterol; 738 mg Sodium; 40 g Total Carbohydrate; 3.5 g Dietary Fiber; 34 g Protein; 3.3 mg Iron; 519 mg Potassium; 6.8 mg Niacin; 0.5 mg Vitamin B6; 2.5 mcg Vitamin B12; 6.6 mg Zinc; 20.1 mcg Selenium; 84.2 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Potassium, and Choline.