Beef Breakfast Burrito

Beef takes over for pork sausage in this AM meal and the result pumps up your daily intake of lean protein. If you don’t care for cilantro, parsley, tarragon or basil can substitute.

Beef Breakfast Burrito
Yield: 4-6 servings

12 ounces lean ground beef
1 red bell pepper, chopped
1 small sweet onion, finely chopped
2 teaspoons ground ancho chili powder
1/2 teaspoon ground cumin
4 large eggs, beaten
2 tablespoons water
1 tablespoon freshly chopped cilantro (see note)
Coarse salt to taste
1/3 cup low-fat shredded Mexican blend or shredded Cheddar cheese
4 (10-inch) spinach or plain flour tortillas, warmed
Salsa
Lime-cilantro cream:
1/2 cup low-fat sour cream
1 tablespoon fresh lime juice
1 tablespoon freshly chopped cilantro

1. Combine lime-cilantro cream ingredients in small bowl; set aside.
2. Heat large nonstick skillet over medium until hot. Add ground beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.
3. Combine eggs, water and 1 tablespoon cilantro in a bowl. Spray same skillet with cooking spray. Pour egg mixture into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
4. 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.
5. Serve with lime-cilantro cream and salsa.
Recipe notes: Parsley, tarragon or basil can substitute for cilantro. Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160F. Color is not a reliable indicator of ground beef doneness.
SOURCE: Beef Checkoff

Click here to visit Heather’s Florida Kitchen.

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