Breakfast Beef Burritos

Main Ingredient: Black Canyon® Angus Ground Beef
Servings: 4

Recipe

Ingredients

12 Ounces Black Canyon® Angus Ground Beef
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
1/2 Cup reduced-fat dairy sour cream
1 Tablespoon fresh lime juice
1 Tablespoon finely chopped fresh cilantro

Instructions

  1. Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.
  1. 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.
  1. 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.
  1. 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.

Nutritional Information

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.