A Mexican classic... in breakfast version!

Frozen Breakfast Burritos

INGREDIENTS

1. 16 large whole wheat tortillas
2. 15 ml (1 tbsp) butter
3. 16 eggs
4. 1 liter (4 cups) grated cheese (commercial mix)
5. 1 can of 540 ml (19 oz) black beans without added salt, rinsed and drained
6. 500 ml (2 cups) of sweet or spicy Mexican salsa
7. 250 ml (1 cup) finely chopped green onions (or 6 green onions)

PREPARATION

1. In a large skillet heated over medium-high heat, melt the butter.
2. Break the 16 eggs directly into the pan and cook for 4 to 5 minutes stirring continuously to obtain scrambled eggs. Remove from heat. Don't overcook; drooling eggs are better in this recipe.
3. Spread the tortillas on a clean counter.
4. Place 60 ml (1/4 cup) scrambled eggs in the center of each tortilla.
5. Add 60 ml (1/4 cup) cheese, 30 ml (2 tbsp) black beans, 30 ml (2 tbsp) salsa and 15 ml (1 tbsp) green onions .
6. Close each burrito by folding both ends of the tortilla across the width and then rolling it lengthwise to form a rectangular pouch.
7. Heat a frying pan over medium heat without adding fat and grill 4 burritos at a time (or more depending on the capacity of the pan), 2 minutes on each side just to mark them.
8. String the burritos in an airtight plastic dish or large plastic bag for freezing by separating them with parchment paper to prevent them from sticking together.
9. Freeze the burritos for up to 2 months.
10. To serve, thaw the desired number of burritos in the microwave for 2 to 3 minutes, turning them over halfway through cooking.
11. Let stand 1 minute and enjoy immediately.

NUTRITIONAL FACTS (per portion)

• Calories : 408 (25 %)
• Lipides : 18 g (27 %)
• Carbs : 37 g
• Fibres : 6 g (24 %)
• Proteins : 21 g