Tex Mex Breakfast Burrito

• 份量: 8 servings
• 總時間: 35 minutes

食材

1 3/4 tomatillos, husked, rinsed, and halved

1 tbsp. jalapeño, halved and seeded

1 avocado

3 tbsp. fresh lime juice

2 scallions, cut into pieces

1/2 tsp. kosher salt

10 large eggs

1 tsp. oil

15 oz. can fat-free refried beans

8 10-inch flour tortillas

2 1/2 c. spinach, trimmed

3/4 extra-sharp Cheddar, coarsely grated

步驟

Heat broiler. Arrange tomatillos and jalapeño, cut-side down, on a foil-lined baking sheet; broil until blistered, 8 to 9 minutes. Let cool, then transfer to a food processor. Add lime juice, cilantro, scallions, avocado, and ¼ tsp salt; pulse until combined but not smooth.

Beat eggs with 2 Tbsp water and 1/4 tsp salt. Heat oil in a large nonstick skillet on medium. Add eggs and cook, stirring often with a rubber spatula, to desired doneness, 2 to 3 minutes for medium-soft eggs.

Spread beans on each tortilla; top with spinach, eggs, cheese, and the salsa. Fold sides over filling and roll from bottom up.

Freeze parchment-and-foil-wrapped burritos up to 3 weeks. To reheat, remove foil and microwave until hot, 2 minutes per side.

營養

• 卡路里: 395