Southwest Breakfast Burrito
Featuring Egg Beaters® and PAM®
Yield: 24 portions
Portion Size: 1 burrito
| Ingredients: | SKU: | Measure: |
|---|---|---|
| PAM® Saute & Grill Spray | 64144 63111 | as needed |
| Ground turkey | 3 lbs. | |
| Gebhardt® Eagle Chili Powder | 44300 09440 | 1 tablespoon |
| Ground black pepper | 2 ½ teaspoons | |
| Egg Beaters® Frozen Egg Product, thawed | 29000 03169 | 6 cups |
| 12-inch flour tortilla | 24 | |
| Ranch Style® Black Beans, rinsed and drained | 46900 73178 | 1 ½ cups |
| Frozen corn, thawed and drained | 1 ½ cups | |
| Rosarita® Green Chile Salsa | 44300 10688 | 1 ½ cups |
| Fresh cilantro, minced | 6 cups | |
| Smoked sharp cheddar cheese, shredded | 8 tablespoons | |
| Sour cream (optional) | 6 cups |
Preparation:
- Spray large sauté pan with PAM® cooking spray; place over medium heat.
- Add ground turkey, Gebhardt® Eagle chili powder and black pepper; cook until turkey is no longer pink and meat crumbles. Remove meat. Add Egg Beaters®, gently stir occasionally until cooked. Remove from heat.
- To make one burrito: in center of flour tortilla, layer ½ cup ground turkey mixture, ½ cup scrambled eggs, 1 tablespoon each of Ranch Style® black beans and corn, ¼ cup Rosarita® green chile salsa, 1 teaspoon cilantro and ¼ cup cheese. Fold in sides and ends. Place in hotel pan; cover and keep in warmer until ready to serve.
- Top with sour cream and extra Rosarita® green chile salsa if desired.
