Ingredients
- 12 ounces ground beef 93% lean or leaner
- 1 medium red bell pepper chopped
- 1 small onion finely chopped
- 2 teaspoons ground ancho chili powder
- 1/2 teaspoon ground cumin
- 4 eggs beaten
- 2 tablespoons water
- 1 tablespoon finely chopped fresh cilantro
- nonstick cooking spray
- 1/4 teaspoon salt optional
- 1/3 cup reduced-fat shredded Mexican cheese blend or shredded cheddar cheese
- 4 medium spinach or plain flour tortillas 10-inch diameter, warmed
- salsa optional
Lime-Cilantro Cream:
- 1/2 cup reduced-fat dairy sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon finely chopped fresh cilantro
Instructions
To make lime-cilantro cream:
- In small bowl, combine sour cream, lime juice and cilantro. Cover and refrigerate until ready to use.
To make burritos:
- Heat large nonstick skillet over medium heat until hot. Add ground beef, bell pepper, onion, chili powder and cumin; cook 8-10 minutes, or until internal temperature reaches 160 F, breaking into small crumbles and stirring occasionally. Pour off drippings, as necessary. Remove beef mixture from skillet; keep warm.
- In medium bowl, combine eggs, water and cilantro. Spray same skillet with nonstick cooking spray. Pour into skillet; cook over medium heat 2-3 minutes, or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
- Spoon beef mixture evenly in row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half.
- Serve with lime-cilantro cream and salsa, if desired.
Notes
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness.
Substitution: 1 cup egg substitute may be used in place of beaten eggs and water.