Morning Green Chile Burritos

Breakfast is the most important meal of the day so make sure it is a tasty one! Try out these breakfast burritos stuffed with diced chiles, black beans, ripe tomatoes, avocadoes and cheese.

Prep: 15 minutes - Cook: 8 minutes - Serves: 4

• 1/4       cup unsalted butter
• 1/2       cup chopped white onion
• 1            can (4 ounces) diced green chiles, drained
• 1            cup less-sodium black beans, drained and rinsed
• 8            large eggs
• 1/4       teaspoon salt
• 1/4       teaspoon black pepper
• 4            (10-inch) whole wheat tortillas
• 2            large  Roma tomatoes, chopped
• 1            cup shredded Cheddar cheese
•                Avocado, hot sauce and/or sour cream for serving (optional)

1. In large nonstick skillet, melt 2 tablespoons butter over medium heat; add onion and cook 3 minutes or until tender, stirring frequently. Stir in chiles and beans; cook 2 minutes or until heated through, stirring occasionally. Transfer to bowl; wipe out skillet. Makes about 1 1/3 cups.

2. In large bowl, whisk eggs, salt and pepper. In same skillet, melt remaining 2 tablespoons butter over medium heat; add egg mixture and cook 3 minutes or to desired doneness, stirring occasionally to scramble. Remove from heat. Makes about 2 cups.

3. Place 1/2 cup egg mixture down center of each tortilla; top each with 1/3 cup black bean mixture, tomatoes and cheese. Fold sides over filling and roll up burritos; serve topped with avocado, hot sauce and/or sour cream, if desired.

Approximate nutritional values per serving (1 burrito): 564 Calories, 35g Fat, 17g Saturated Fat, 432mg Cholesterol, 912mg Sodium, 36g Carbohydrates, 9g Fiber, 4g Sugars, 0g Added Sugars, 27g Protein

Chef Tip(s): Burritos can be prepared, wrapped in aluminum foil and refrigerated up to 1 day in advance. To serve, place foil-wrapped burritos on rimmed baking pan and heat in 350° oven for 10 minutes or until heated through.

Serve burritos along with fresh fruit.