Vegetarian

Instapot Breakfast Burrito is for Breakfast.

Instapot Breakfast Burrito takes 10 minutes to prepare.

Instapot Breakfast Burrito takes 5 minutes to cook.

Instapot Breakfast Burrito makes 6 servings.

The ingredients for Instapot Breakfast Burrito are:

6 large Scrambled Egg
1 medium (2-1/2" dia) Onions, raw
2 tbsp Canola Oil
1 cup, chopped Green Peppers (bell peppers)
.33 cup, chopped or sliced Red Ripe Tomatoes
.5 tsp Salt
.75 cup Beans, black , warmed
6 serving Bimbo Small - Fajita Size Flour Tortilla
.33 cup (8 fl oz) Water, tap
3 tbsp Breakstone Fat Free Sour Cream
2 cubic inch Cheddar Cheese
2 oz Polish Pork Sausage

Here is how you make Instapot Breakfast Burrito:

Set Instapot on Saute function.Add oil. Heat a couple of minutes. Add scrambled egg, onion, tomato, peppers, water and salt. Lock lid. Select poultry function and adjust to 5 minutes cooking time. When timer goes off, release the pressure with quick release.Place tortillas on work area. Divide egg mixture among tortillas. Top with beans. Spread with sour cream, sprinkle with cheese. Add a slice of avocado if desired.Roll and serve.Serving Size: 2 small tortillas and 1/6th of fillingNumber of Servings: 6Recipe submitted by SparkPeople user AURORADAWN5.

The nutritional information for Instapot Breakfast Burrito is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 356.9

• Total Fat: 19.3 g
• Cholesterol: 182.3 mg
• Sodium: 637.9 mg
• Total Carbs: 30.1 g
• Dietary Fiber: 3.1 g
• Protein: 14.6 g