Ranchero Burrito With Bran Cereal Recipes

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RANCHERO BURRITO WITH BRAN CEREAL



Ranchero Burrito with Bran Cereal image

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

4 (6-inch) whole wheat tortillas
1/2 cup black bean pate
1/2 pound sliced smoked turkey breast
1 cup shredded, reduced-fat Monterey Jack cheese
2 medium tomatoes, sliced
2 cups high-fiber, no-sugar-added bran cereal
2 cups skim milk
2 cups low-sodium tomato juice

Steps:

  • Warm the tortillas in a microwave oven for 10 seconds or place in a toaster oven for 15 to 20 seconds to make them easier to roll. Spread the warmed tortillas with the black bean pate, top with turkey, and sprinkle with Monterey Jack cheese. Roll up, and microwave for 45 seconds on high, or until the cheese melts. Or, place in toaster oven for 2 minutes. Cut in 1/2 crosswise and serve with tomato slices on the side.
  • Divide cereal and milk evenly between 4 bowls.
  • Divide between 4 glasses.

HUEVOS RANCHEROS BREAKFAST BURRITO WITH SUNDRIED TOMATO SALSA



Huevos Rancheros Breakfast Burrito With Sundried Tomato Salsa image

Ready, Set, Cook! Special Edition Contest Entry: An amazing fresh and fabulous perk to your morning blah routine. Along with the richness of crusty browned potatoes and cheese, the fresh salsa flavors will spank you taste buds awake!

Provided by goodnightjunebug

Categories     Breakfast

Time 25m

Yield 4 burritoes, 4 serving(s)

Number Of Ingredients 17

2 cups Simply Potatoes Diced Potatoes with Onion
1/4 cup olive oil
salt and pepper, to taste
1 (15 ounce) can black beans, drained
1 large ripe tomatoes, diced
4 -5 sun-dried tomatoes, julienned
1/2 cup frozen sweet corn, thawed
1/4 cup green onion, coarsely chopped
2 fresh garlic cloves, minced
1/2 lime, juice of, of a
1/4 teaspoon salt
1 jalapeno pepper, minced
1/4 cup fresh cilantro, coarsely chopped
1/2 teaspoon cumin
4 large flour tortillas
1 cup monterey jack cheese, shredded
8 large eggs, scrambled (cooked)

Steps:

  • In large skillet on med. high heat, add olive oil and saute potato and onion mix till nicely browned. Salt and pepper, to taste. Set aside. To make salsa: In a medium sized bowl, combine blackbeans through cumin. In each tortilla, layer cheese, eggs, potatoes, and salsa. Wrap ends of tortillas in about 2 inches then roll in opposite direction to complete burrito. Place tortillas on a preheated griddle and toast on all sides to melt cheese and seal burrito shut. Cut on the diagonal in the middle. Serve with guacamole and sour cream if desired.

Nutrition Facts : Calories 875.9, Fat 41.3, SaturatedFat 12.7, Cholesterol 397.1, Sodium 1212.4, Carbohydrate 89.4, Fiber 12.1, Sugar 5.9, Protein 37.8

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