Chef’s Tip: For a fun serving twist try browning the finished burritos in a nonstick pan until slightly crisp, or skip the tortilla and serve over gluten free chips for “Breakfast Nachos”. Customize this family friendly dish by using your favorite beans and cheese.
- Combine the first three ingredients in a bowl and set aside.
- Heat a large nonstick skillet lightly coated with cooking spray over medium-high heat. Add eggs, salt and pepper. Scramble eggs to desired firmness. Stir into reserved rice mixture.
- Divide rice mixture evenly among tortillas and roll up. Serve with salsa or pico de gallo, if desired.
Serving Size: 4 burritos