Breakfast Burrito Makes 4 burritos The red and yellow cherry tomatoes combine with the pale green avocado for a gorgeous salsa. Spiked with lime and cumin, the flavors pop. Ingredients: Cherry Tomato-Avocado Salsa 1 1/2 cups quartered firm red and/or yellow cherry tomatoes 1/2 ripe avocado, finely chopped 1 tablespoon fresh lime juice 1/4 teaspoon ground cumin Pinch of salt Burritos 4 whole-wheat flour tortillas (7 1/2" diameter) 1/2 cup canned fat-free refried beans 4 large eggs 2 tablespoons water 1/8 teaspoon salt 1/8 teaspoon coarsely ground black pepper To Make: Salsa: In a small bowl, gently mix together the tomatoes, avocado, lime juice, cumin, and salt. Cover and set aside. Burritos: Warm the tortillas in the microwave or a conventional oven according to the package directions. Cover with foil and keep warm. Place the beans in a small microwave-safe bowl, cover, and microwave on high power for 45 seconds, or until hot. Keep warm. In a medium bowl, whisk the eggs, water, salt, and pepper until well blended. Coat a medium nonstick skillet with cooking spray. Heat over medium heat. Add the eggs and scramble until cooked but still moist. One at a time, spread each warm tortilla with about 2 tablespoons of the beans and fill with 1/4 of the eggs. Top each with about 2 tablespoons salsa, reserving the rest to serve at the table. Roll up the tortillas, folding in the sides. Serve right away, with the remaining salsa. Serving size: 1 burrito 290 calories, 32 g carbohydrates, 13 g protein, 12 g total fat, 210 mg cholesterol, 6 g dietary fiber, 480 mg sodium
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