Breakfast Burritos

Prep time:
10 min

Cook time:
15 min

Yield:
8 Servings

Serving Size:
1/2 Burrito

Ingredients

4 eggs
1⁄4 cup 1% milk
salt, pepper, and chili powder to taste
1 teaspoon vegetable oil
4 (10 inch) flour tortillas
1 cup fat-free refried beans
1⁄2 cup (4 ounces) grated cheddar cheese
1 tomato, chopped

Directions

Mix eggs, milk and seasonings in a bowl.
Heat oil in skillet over medium-high heat (350 degrees in an electric skillet).
Stir in the eggs and cook until firm.
Warm the tortillas on a griddle, or wrap in foil and heat in the oven.
Warm the refried beans in a separate pan.
On each tortilla, layer 1/4 of refried beans, eggs, cheese, and tomato.
Roll the burrito, cut in half, and enjoy!
Refrigerate leftovers within 2 hours.

Notes

Try your favorite salsa in place of the tomato.
Use other vegetables that you have in the refrigerator, such as green or red bell peppers, or cooked corn.
Serve with guacamole or light sour cream.

Ingredients

Directions

Combine almond milk and rice in a 2-3 quart saucepan, and bring to a boil.
Reduce heat and simmer for 1/2 hour with the lid on until the rice is soft.
Add sugar, vanilla, almond extract and cinnamon. Stir and serve warm.
Refrigerate leftovers within 2 hours.

Notes

Try your favorite salsa in place of the tomato.
Use other vegetables that you have in the refrigerator, such as green or red bell peppers, or cooked corn.
Serve with guacamole or light sour cream.