zz SOUTHWEST BREAKFAST BURRITO 0516
Yield: 24 portions
|PAM® Saute & Grill Spray, as needed||64144 63111|
|Ground turkey||3 lb|
|Gebhardt® Eagle Chili Powder||44300 09440||1 tbsp|
|Ground black pepper||2-1/2 tsp|
|Egg Beaters® Liquid Eggs, thawed||29000 03169||6 cups|
|12-inch flour tortillas||24|
|Black beans, rinsed and drained||1-1/2 cups|
|Frozen corn, thawed and drained||1-1/2 cups|
|Rosarita® Green Chile Salsa||44300 10688||6 cups|
|Fresh cilantro, minced||1/2 cup|
|Smoked sharp Cheddar cheese, shredded||6 cups|
|Sour cream, optional|
- Spray large sauté pan with PAM® Saute & Grill 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® Liquid Eggs, gently stir occasionally until cooked. Remove from heat.
- To make one burrito: In center of flour tortilla, layer 1/2 cup ground turkey mixture, 1/2 cup scrambled Egg Beaters® Liquid Eggs, 1 tablespoon each of black beans and corn, 1/4 cup Rosarita® Green Chile Salsa, 1 teaspoon cilantro and 1/4 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.