Anne Rosenzweig's Burritos

Recipe Brought to you by FoodFit

This recipe serves: 4
Preparation time: 15 minutes
Cooking time: 15 minutes

For the relish:
1 tomato, finely diced
1/2 small red onion, minced
1 hot, fresh chili pepper seeded and minced
1/2 cup chopped, fresh parsley
1/2 cup chopped, fresh cilantro
1 tablespoon fresh lemon juice or lime juice
salt to taste

For the burritos:
8 small corn tortillas
3/4 cup cooked black beans, red beans or refried beans
4 large eggs
4 large egg whites
salt to taste
freshly ground black pepper
1 tablespoon canola oil

For the relish: Mix all the ingredients together and chill. This can be
made ahead and refrigerated overnight. For the burritos: Preheat the
oven to 350 F. Wrap the tortillas in aluminum foil and warm in the oven.
Heat the beans in a small pan or in the microwave until very warm. Break
the eggs into a bowl. Add the egg whites, salt and pepper, and mix well
with a fork. Heat the oil in a large skillet over medium-high heat. Pour
the eggs into the pan and scramble until the eggs are just cooked, about
5-2 minutes. To put it together: Place a spoonful of beans in the center
of each tortilla. Divide the scrambled eggs among the tortillas, spooning
them over the beans. Spoon a teaspoon of relish on top of the eggs. Roll
up the tortillas and place 2 burritos, seam side down, on each plate. Top
with more relish and serve immediately.

Nutrition Facts Serving size: 2 burritos Calories 524 Total Fat 17 g
Saturated Fat 4 g Protein 24 g Total Carbohydrate 69 g Dietary Fiber 4 g
Sodium 1443 mg Percent Calories from Fat 30% Percent Calories from Protein
18% Percent Calories from Carbohydrate 52%


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