Ann Taylor Pittman
Active Time
35 Mins
Total Time
35 Mins
Yield
Serves 10 (serving size: 1 burrito)

Set yourself up for healthy breakfast success with a freezer stocked with these filling-yet-light whole-grain burritos. To ensure the scrambled eggs stay soft and creamy from freezer to microwave, we use a secret ingredient—ricotta cheese, which lightens the texture and prevents the eggs from going rubbery when you reheat them. This recipe makes a lot of burritos, but it neatly uses up 10-count package of tortillas and two whole cans of beans.

How to Make It

Step 1

Crack eggs into a large bowl; whisk with salt until well blended. Add ricotta; whisk until well combined (it’s ok if some clumps of ricotta remain). Heat a large nonstick skillet over medium-low heat. Add oil; swirl to coat. Add egg mixture; cook 5 to 6 minutes or until eggs are set to your liking, stirring frequently. Spoon eggs into a bowl.

Step 2

Wipe skillet with a paper towel. Add pico de gallo and beans to pan; cook over medium heat 3 minutes or until heated and any liquid evaporates, stirring occasionally. Stir in onions.

Step 3

Heat tortillas according to package directions, just until pliable. Spoon about 1/4 cup egg mixture along bottom third of each tortilla; top each with about 1/3 cup bean mixture and about 1 tablespoon queso fresco. Fold bottom edge of tortilla over filling, then carefully fold in sides of tortilla. Roll up tortilla, jelly-roll style.

Step 4

To freeze: Wrap each burrito in plastic wrap, and place together in a large zip-top freezer bag. Store in freezer for up to 3 months.

Step 5

To heat: Working with 1 burrito at a time, unwrap burrito; discard plastic wrap. Wrap burrito loosely in a paper towel or parchment paper. Microwave on HIGH for 3 to 4 minutes, turning burrito over halfway through cooking.

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