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Categories:
ground beef red bell pepper onion chile powder ground ground cumin eggs water cilantro salt mexican cheese tortillas salsa sour cream lime juice cilantro
Viewed: 42 - Published at: 6 years agoIngredients
- 12 ounces ground beef 96% lean
- 1 red bell pepper medium, chopped
- 1 onion small, finely chopped
- 2 teaspoons ancho chile powder ground
- 1/2 teaspoon ground cumin
- 4 eggs beaten
- 2 tablespoons water
- 1 tablespoon chopped fresh cilantro finely
- 1/4 teaspoon salt optional
- 1/3 cup shredded mexican cheese blend reduced-fat, or shredded Cheddar cheese
- 4 spinach tortillas medium, 10-inch diameter, warmed
- salsa
- 1/2 cup reduced fat dairy sour cream
- 1 tablespoon fresh lime juice
- 1 tablespoon chopped fresh cilantro finely
Method
- Combine Lime-Cilantro Cream ingredients in small bowl, if desired. Set aside.
- Heat large nonstick skillet over medium heat until hot. Add Ground Beef with bell pepper, onion, chili powder and cumin; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Remove from beef mixture from skillet; keep warm.
- Combine eggs, water and 1 tablespoon cilantro in medium bowl. Spray same skillet with cooking spray. Pour into skillet; cook over medium heat 2 to 3 minutes or until scrambled, stirring occasionally. Season with salt, if desired. Stir in beef mixture and cheese; cook 1 minute or until heated through, stirring occasionally.
- Spoon beef mixture evenly in a row across center of each tortilla, leaving 1-inch border on right and left sides. Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up; cut diagonally in half. Serve with Lime-Cilantro Cream and salsa, as desired.
