Veggie & Egg Mini Burrito
with Monterey Jack & Cheddar
Veggie & Egg Mini Burrito
with Monterey Jack & Cheddar
A gently grilled tortilla filled with scrambled eggs, black beans, shredded Monterey Jack and cheddar cheese, and boldly flavored roasted veggies.
Fluffy scrambled eggs and rich black beans give you a powerful protein duo that’ll get you ready to tackle any morning. Roasted red peppers, zucchini, and tomatoes, boldly seasoned with garlic, jalapeños, and herbs, all held together by creamy melted cheddar cheese, give this gently grilled breakfast burrito a rich, robust filling to start the day. Skip the scones and cereal-this compact burrito makes a clear case for savory breakfast.
Ingredients
Egg, Flour Tortillas (Bleached Wheat Flour, Reduced Iron, B Vitamins, Soybean Oil), Zucchini, Red Bell Pepper, Shredded Monterey Jack & Cheddar (Pasteurized Milk, Cultures, Salt, Enzymes, Potato Starch, Annatto, Natamycin), Heavy Cream (Cream, Carrageenan), Black Beans, Tomato, Tomato Purée, Onion, Rice Bran Oil, Red Bell Pepper, Salt, Lemon Juice, Cilantro, Jalapeño Pepper, Garlic, White Pepper, Pepper, Pepper, Dried Arbol Peppers, Oregano
Allergens
Eggs, Milk, Wheat
Nutrition Facts
Serving Size 6oz (171gr)
Servings Per Container 1
| Amount Per Serving | ||
|---|---|---|
| Calories 310 | Â | |
| % Daily Value* | ||
| Total Fat 16g | 21% | |
| Â | Saturated Fat 7g | 36% |
| Â | Trans Fat 0g | Â |
| Cholesterol 185mg | 61% | |
| Sodium 1000mg | 43% | |
| Total Carbohydrate 29g | 11% | |
| Â | Dietary Fiber 4g | 14% |
| Â | Sugars 4g | Â |
| Â | Added Sugars 0g | 0% |
| Protein 13g | 26% | |
| Calcium 160mg | 10% | |
| Vitamin D 1.2mcg | 6% | |
| Iron 2.3mg | 15% | |
| Potassium 330mg | 8% | |
| Phosphorus 0g | Â | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
Stovetop (Crispy Texture!):
Add 1 teaspoon of oil to a frying pan over medium-low heat. Remove burrito from wrapper and place the burrito in the pan and cover with a lid to trap moisture. Cook for 3 to 5 minutes, flip, cover again, and heat until warm in the middle.
Oven:
Preheat your oven to 350°F (175°C). Wrap the burrito tightly in aluminum foil to lock in moisture. Bake for 15 to 20 minutes until heats through the center.
Microwave:
Wrap the burrito in a damp paper towel to prevent the tortilla from drying out.
Microwave on medium power for 30 to 90 seconds, checking the center for warmth.
TIP: Combine the microwave with a quick toast in a dry skillet or air fryer to fix a soggy wrap.
