Burritos have become as American as chocolate chip cookies and this version, filled with sumptuous California Avocado, bell pepper, and spicy cheese, makes a savory, quick-to-fix choice for breakfast, brunch or lunch. Good source of Vitamin A, Calcium and Iron. Excellent source of Vitamin C.
California Avocado Breakfast Burrito
Nutritional Highlights (per serving)
|4||(11-in. diameter) flour tortillas|
|1/2||cup||Diced red bell pepper|
|1/2||cup||Diced green bell pepper|
|1/2||cup||shredded low-fat pepper jack cheese|
|1||ripe, Fresh California Avocados, seeded, peeled and diced|
|As needed||sour cream for garnish|
|As needed||Tomatillo or tomato salsa for garnish|
As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados
- Wrap tortillas in foil; warm in a 400 degree F oven.
- While the tortillas heat, sauté bell pepper and onion in butter until soft, about 5 minutes.
- Meanwhile beat together eggs and salt.
- When vegetables are done, pour egg into pan; gently stir in avocado.
- Cook, over medium-low heat, stirring constantly, until soft curds form, about 3 minutes.
- Put 1/4 of the egg mixture down the center of one warmed tortilla; sprinkle with 2 tablespoons cheese.
- Fold in top and bottom of each tortilla.
- Roll up from side.
- Repeat with each tortilla.
- Garnish each burrito with a dollop of sour cream and a spoonful of salsa.
Serving Suggestions: Add more fruits to your diet by serving with a fresh fruit salad or sliced tomatoes.
Beverage Pairings: Try with fresh-squeezed orange juice.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
Vitamin A 1605 (IU); Vitamin C 42 mg; Calcium 285 mg; Iron 3.6 mg; Vitamin D 92 (IU); Folate 86 mcg; Omega 3 Fatty Acid 0.2 g
% Daily Value*: Vitamin A 30%; Vitamin C 70%; Calcium 30%; Iron 20%