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To make sure your burrito is heated through, insert a paring knife into the center and hold it there for 10 seconds. If the blade is hot when it comes out, the burrito is ready. Serve with your favorite hot sauce.
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1. In a large nonstick skillet, heat 1 tbsp oil on medium. Add onion and cook, stirring occasionally, until softened, about 6 minutes.
2. Add beans, spinach and 1/8 tsp each salt and pepper and cook, stirring often, until spinach is wilted, 4 to 5 minutes. Transfer to a large bowl to cool.
3. In same skillet, heat remaining 1 tbsp oil on medium. Add eggs and remaining 1/8 tsp each salt and pepper; cook, stirring, until softly set, about 5 minutes. Transfer to a separate large bowl to cool.
4. Spoon one-quarter of bean mixture across center of 1 tortilla, leaving a 2-inch border uncovered on each edge. Top with one-quarter of each eggs, salsa and cheese.
5. Fold left and right edges of tortilla in over filling. Lift bottom edge of tortilla (edge closest to you) over filling; roll tightly upward. Mist a square of foil with cooking spray and wrap burrito tightly, oiled side facing burrito. Repeat with remaining tortillas and filling ingredients. (TIP: Refrigerate for up to 1 day or freeze for up to 1 month.)
6. To heat, preheat oven or toaster oven to 375°F. Arrange foil-wrapped burrito(s) on a baking sheet. Bake until heated through, 20 to 25 minutes. If frozen, bake 40 to 45 minutes.
- Serving Size 1 burrito
- Calories 567
- Carbohydrate Content 51 g
- Cholesterol Content 391 mg
- Fat Content 27 g
- Fiber Content 13 g
- Protein Content 32 g
- Saturated Fat Content 9 g
- Sodium Content 896 mg
- Sugar Content 5.5 g
- Monounsaturated Fat Content 13 g
- Polyunsaturated Fat Content 4 g