Breakfast Burrito with Eggs and Nopales

Breakfast Burrito with Eggs and Nopales


  • 2 cactus pads, spines removed and trimmed
  • 3/4 cup egg substitute
  • 3/4 teaspoon salt
  • 1 teaspoon vegetable oil
  • 1/3 cup chopped onion
  • 1 teaspoon chopped, seeded serrano chile
  • 4 (6-inch) corn tortillas
  • 1/2 cup (2 ounces) part-skim queso Oaxaca, grated (or light Monterey Jack)
  • 1/4 cup chopped seeded plum tomato
  • 4 teaspoons
  • 4 teaspoons chopped fresh cilantro


Steam cactus, covered, 5 minutes; cool. Chop to measure 1/2 cup; set aside. Combine egg substitute and salt in a small bowl, stir with a fork.

Heat oil in a large nonstick pan over medium heat; add onion and serrano, stirring frequently. Sauté 2 minutes; stir in egg mixture, stirring constantly to prevent egg from sticking to pan. Remove from pan when eggs are thoroughly cooked; keep warm.

Stack tortillas; wrap in damp paper towels and microwave on high for 25 seconds. Place one tortilla on each of 4 plates. Spoon 1/4 cup egg mixture over half of tortilla; top with 2 tablespoons cactus, 2 tablespoons cheese, 1 tablespoon tomato, 1 teaspoon Salsa de Tomatillo, and 1 teaspoon cilantro. Fold remaining tortilla half over filling; repeat with remaining tortillas and ingredients.

Note: Look for cactus paddles in the produce section of most supermarkets.

    Nopales--fresh cactus paddles--taste like a cross between asparagus and broccoli.
  • Yield: serves 4

Nutritional Information

Calories per serving: 163
Caloriesfromfat per serving: 32%
Fat per serving: 6g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 2g
Polyunsaturated fat per serving: 1.6g
Protein per serving: 11g
Carbohydrate per serving: 17g
Fiber per serving: 3g
Cholesterol per serving: 9mg
Iron per serving: 2mg
Sodium per serving: 687mg
Calcium per serving: 198mg

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