Beef Breakfast Burritos

DifficultyBeginnerYields4 Servings
Prep Time20 minsCook Time10 minsTotal Time30 mins
Ingredients
 12 oz ground beef
 1 medium red bell pepper, chopped
 1 small onion, finely chopped
 2 tsp ground ancho chile powder
 ½ tsp ground cumin
 4 eggs, beaten
 2 tbsp water
 1 tbsp fresh cilantro, finely chopped
 ¼ tsp kosher salt (optional)
 ⅓ cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
Lime-Cilantro Cream
 ½ cup reduced-fat dairy sour cream
 1 tbsp fresh lime juice
 1 tbsp cilantro, finely chopped
1

Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.

2

Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove from beef mixture from skillet; keep warm.

3

Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.

4

Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

Recipe courtesy of National Cattlemen's Board.

Ingredients

Ingredients
 12 oz ground beef
 1 medium red bell pepper, chopped
 1 small onion, finely chopped
 2 tsp ground ancho chile powder
 ½ tsp ground cumin
 4 eggs, beaten
 2 tbsp water
 1 tbsp fresh cilantro, finely chopped
 ¼ tsp kosher salt (optional)
 ⅓ cup reduced-fat shredded Mexican cheese blend or shredded Cheddar cheese
 4 medium spinach or plain flour tortillas (10-inch diameter), warmed
Lime-Cilantro Cream
 ½ cup reduced-fat dairy sour cream
 1 tbsp fresh lime juice
 1 tbsp cilantro, finely chopped

Directions

1

Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Cover and refrigerate until ready to use.

2

Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chile powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove from beef mixture from skillet; keep warm.

3

Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.

4

Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.

Recipe courtesy of National Cattlemen's Board.

Beef Breakfast Burritos
IngredientsDirections

Recipe and photography courtesy of National Cattlemen’s Beef Association.