Burrito is a dish in Mexican and Tex-Mex cuisine comprising of a flour tortilla wrapped into a fixed cylindrical shape around different ingredients. In some instances, the tortilla is gently grilled or steamed to relax it, make it progressively malleable, and permit it to cling to itself when wrapped.
Burritos are regularly eaten by hand, as their tight wrapping keeps the ingredients together. Burritos can likewise be served “wet”, in other words shrouded in an exquisite and spicy sauce, where they would be eaten with a fork and knife. Burrito is best served when toast. Roasted Burrito is the best.
- Preparation time: 8 minutes
- Cook time: 10 minutes
- Total time: 18 minutes
Health Benefits
- It is good for digestive health
- It contains rich vitamins and minerals
- It is energizing
- It boost the immune system
- It enhances metabolism
- Weight loss
- It is a rich protein source
Ingredients
- 1 1/2 tablespoons I Can’t Believe It’s Not Butter!® Spread, divided
- 1/2 cup finely chopped assorted fresh vegetables (peppers, tomatoes and/or green onions)
- 2 slices turkey bacon, chopped (optional)
- 2 eggs
- 1 tablespoon water
- 1 tablespoon shredded low-fat Cheddar cheese
- 2 (6 inch) fajita size whole wheat tortillas
- Add all ingredients to list
Instructions
- Melt 1 tablespoon I Can’t Believe It’s Not Butter!(R) Spread in medium nonstick skillet over medium-high heat and cook vegetables and bacon, stirring occasionally, until vegetables are tender and bacon is crisp, about 4 minutes.
- In the meantime, mix the eggs and water in small bowl with wire whisk. Add eggs into skillet and stir until eggs are set. Expunge egg and vegetable mixture from skillet and evenly divide between tortillas. Top with cheese; then roll.
- To seal and toast burritos, wipe skillet with paper towels and melt remaining 1/2 tablespoon Spread over medium heat. Arrange burritos, seam-side-down and cook, turning once, until golden brown, about 2 minutes.
Nutritional Information
- Serving Per Recipe: 2
- Serving size: 1 (100g)
Amount Per Serving
| Calories | 226Kcal |
| Total fat | 13g |
| Saturated fat | 4.0g |
| Cholesterol | 173mg |
| Sodium | 436mg |
| Potassium | 227mg |
| Total carbohydrates | 22.3g |
| Dietary Fiber | 2.5g |
| Protein | 11g |
| Sugars | 1g |
| Vitamin A | 0.5mg |
| Vitamin C | 30mg |
| Calcium | 58mg |
| Iron | 2mg |
| Thiamin | 0mg |
| Niacin | 3mg |
| Vitamin B6 | 0mg |
| Magnesium | 37mg |
| Folate | 34mcg |
Preservation
Wrap aluminum foil firmly around every burrito, covering it totally. Put in re-sealable plastic bags in a single layer. Remove as much air as could reasonably be expunged from the bags before sealing. Store in the freezer until prepared to reheat.
