Southwestern Breakfast Burritos
Serving Size: 4
1 Package Rosina Home Style Meatballs
¼ cup Black Beans, Drained and Rinsed
¼ cup Petite Diced Tomatoes, Drained
2 Tablespoons Fresh Cilantro, Chopped
Non- Stick Cooking Spray
1- 1/2 cups Southwestern style Egg Beaters
4 Whole Wheat Flour Tortillas
¼ cup Shredded Pepper Jack or Sharp Cheddar Cheese
1 Lime, Cut into 4 wedges
1. Combine beans, tomatoes, and cilantro in a small bowl; set aside. Place frozen meatballs on microwave-safe dish. Heat one pound on high for two minutes. Rearrange meatballs and heat on high for one additional minute. (Thawed meatballs heat for 1 ½ minutes).
2. Spray a large non-stick skillet with cooking spray; heat over medium heat. Add Southwest Egg Beaters; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue to cook until set.
3. Wrap tortillas between two damp paper towels. Heat tortillas in microwave on HIGH for about 30 seconds or until just heated through and pliable.
4. Spoon cooked Egg Beaters evenly down center of each tortilla. Top each with equal amounts of black bean mixture, cheese, and meatballs. Fold in opposite sides of each tortilla; roll-up burrito-style. Serve with a lime wedge for added flavor.