Egg BeatersRosarita

Yield: 24 portions
Portion Size: 1 burrito

PAM® Saute & Grill Spray, as needed64144 63111 
Ground turkey 3 lb
Gebhardt® Eagle Chili Powder44300 094401 tbsp
Ground black pepper 2-1/2 tsp
Egg Beaters® Liquid Eggs, thawed29000 031696 cups
12-inch flour tortillas 24
Black beans, rinsed and drained 1-1/2 cups
Frozen corn, thawed and drained 1-1/2 cups
Rosarita® Green Chile Salsa44300 106886 cups
Fresh cilantro, minced 1/2 cup
Smoked sharp Cheddar cheese, shredded 6 cups
Sour cream, optional  


  1. Spray large sauté pan with PAM® Saute & Grill Spray; place over medium heat.
  2. Add ground turkey, Gebhardt® Eagle Chili Powder and black pepper; cook until turkey is no longer pink and meat crumbles. Remove meat. Add Egg Beaters® Liquid Eggs, gently stir occasionally until cooked. Remove from heat.
  3. To make one burrito: In center of flour tortilla, layer 1/2 cup ground turkey mixture, 1/2 cup scrambled Egg Beaters® Liquid Eggs, 1 tablespoon each of black beans and corn, 1/4 cup Rosarita® Green Chile Salsa, 1 teaspoon cilantro and 1/4 cup cheese. Fold in sides and ends. Place in hotel pan; cover and keep in warmer until ready to serve.
  4. Top with sour cream and extra Rosarita® Green Chile Salsa, if desired.
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