Cheesy Breakfast Mexican Burritos




  • half an onion, chopped
  • two spays of cooking spray
  • six tablespoons of fat-free salsa
  • six tablespoons of light sour cream
  • one poblano chile, chopped
  • two cups of fat-free egg substitute
  • three quarter cup of low-fat Mexican cheese blend, shredded
  • six medium whole wheat tortillas
  • one pinch of cayenne pepper
  • one teaspoon of ground cumin
  • three quarter teaspoon of kosher salt


  1. Preheat oven to 350° Fahrenheit.
  2. Combine salsa and sour cream in a bowl.
  3. Put aside after mixing.
  4. Coat a non-stick skillet with cooking spray.
  5. Set over medium-high heat.
  6. Saute the onion and pepper in the skillet for about seven minutes.
  7. Combine salt, cayenne, and egg substitute along with cumin.
  8.   Once veggies are cooked pour mix into skillet.
  9. Scramble the mix until cooked for about ten minutes.
  10. On a piece of aluminum foil place tortilla enough so that you can wrap up the tortilla once it is rolled up.
  11. Scoop half a cup of egg mixture into middle of tortilla, add two tablespoons of cheese and salsa.
  12. Fold up burrito style and cover tightly with foil.
  13. Put on baking sheet and bake for ten minutes.