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Southwestern Vegetable Egg Burritos
Southwestern Vegetable Egg Burritos

Southwestern Vegetable Egg Burritos

25 Min(s)
15 Min(s) Prep
10 Min(s) Cook
What You Need
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4 servings
Original recipe yields 4 servings
1/2 cup shredded zucchini
1/3 cup chopped red bell pepper
1/4 cup shredded carrot
1/4 cup chopped green onion s
2 tsp. margarine or butter
1 Tbsp. chopped fresh basil or 1/2 tsp. dried basil leaves
1 cup cholesterol-free egg product
1 large tomato, sliced into 8 pieces
4 flour tortilla s (10 inch), warmed
1 container (8 oz.) plain nonfat yogurt
Chopped fresh basil, for garnish
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Let's Make It
1
Cook vegetables in margarine or butter in large skillet over medium heat until tender. Stir in basil and egg substitute; cook, stirring occasionally until mixture is set.
2
Place 2 slices tomato on each tortilla; top with egg mixture. Fold bottom and sides of each tortilla over filling. Serve immediately topped with yogurt and chopped basil if desired.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
4
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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