Instapot Breakfast Burrito
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
6 large Scrambled Egg 1 medium (2-1/2" dia) Onions, raw 2 tbsp Canola Oil 1 cup, chopped Green Peppers (bell peppers) .33 cup, chopped or sliced Red Ripe Tomatoes .5 tsp Salt .75 cup Beans, black , warmed6 serving Bimbo Small - Fajita Size Flour Tortilla .33 cup (8 fl oz) Water, tap 3 tbsp Breakstone Fat Free Sour Cream 2 cubic inch Cheddar Cheese 2 oz Polish Pork Sausage
Set Instapot on Saute function.
Add oil. Heat a couple of minutes. Add scrambled egg, onion, tomato, peppers, water and salt. Lock lid. Select poultry function and adjust to 5 minutes cooking time.
When timer goes off, release the pressure with quick release.
Place tortillas on work area. Divide egg mixture among tortillas. Top with beans. Spread with sour cream, sprinkle with cheese. Add a slice of avocado if desired.
Roll and serve.
Serving Size: 2 small tortillas and 1/6th of filling
Number of Servings: 6
Recipe submitted by SparkPeople user AURORADAWN5.
Add oil. Heat a couple of minutes. Add scrambled egg, onion, tomato, peppers, water and salt. Lock lid. Select poultry function and adjust to 5 minutes cooking time.
When timer goes off, release the pressure with quick release.
Place tortillas on work area. Divide egg mixture among tortillas. Top with beans. Spread with sour cream, sprinkle with cheese. Add a slice of avocado if desired.
Roll and serve.
Serving Size: 2 small tortillas and 1/6th of filling
Number of Servings: 6
Recipe submitted by SparkPeople user AURORADAWN5.
Nutritional Info Amount Per Serving
- Calories: 356.9
- Total Fat: 19.3 g
- Cholesterol: 182.3 mg
- Sodium: 637.9 mg
- Total Carbs: 30.1 g
- Dietary Fiber: 3.1 g
- Protein: 14.6 g
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