Breakfast Burritos

About Breakfast Burritos

Ingredients

• Whole wheat tortillas 4
• Vegetable cooking spray as required
• Egg whites 4
• Onions, chopped ½ cup
• Green chillies, chopped 3
• Fat free cheese, grated ½ cup
• Canned beans (such as pinto beans or black beans) ½ cup
• Black pepper powder to taste
• Salt to taste
• Salsa as required

How to Make Breakfast Burritos (Stepwise Photos)

Method

1. Spray vegetable cooking spray on a non-stick pan.
2. Take the egg whites in a bowl, add onions and green chillies and whisk well. Pour this mixture into the pan and cook, stirring, till the eggs get scrambled.
3. Keep the tortillas on the worktop, divide the scrambled eggs equally between them. Sprinkle cheese and pepper powder over them.
4. Place the beans over the cheese and eggs and roll the tortillas.
5. Keep them on a microwave proof plate and cook in the microwave for 30 seconds.
6. Bring them out, keep one burrito on each plate, spoon some salsa on top and serve immediately.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps