Eggs, Beans, and Cheese Chimichanga Roll-Ups with Avocado Yogurt Dip

May 1, 2016

 Cooking for my grandkids is my #1 delights. I have found through the years three basic principals in feeding children:

  1. Dip it! Make a nutritious dip and kids will go for it.

  2. Wrap it! Tuck ingredients between tortillas or rice wrappers. Make it easy to pick up,

      and kids will pick it up and eat.

  3. Hide it! Introduce new food in a food they already love. In this recipe I introduce black olives and mild green chile pepper in already loved scrambled eggs, beans and tortillas.

 

Bucket List: As Gamma I can do fun things with my grandkids like have an overnight campout trip in my backyard! The next morning my granddaughters can help me make Eggs, Beans, and Cheese Chimichanga Roll-Ups with Avocado Yogurt Dip. Thank you Del Real Foods for helping me make fun tasty dishes and great memories with my little treasures!

 

I’ve been invited to participate in the 2016 Del Real Recipe Challenge!  Del Real was so kind to provide products to bloggers. I’ve tried several Del Real products over the year and have always enjoyed how natural and properly seasoned they taste as if I had made them. This year’s challenge is to make outdoor dishes in 30 minutes. Bloggers can also make kid friendly dishes in 30 minutes.

 

This is my Kid Friendly recipe submission into the 2016 Del Real Recipe Challenge. Hey, I must admit, every adult in my household gobbled up their “kid friendly” dish. I love this recipe it is comforting but just darn right TASTY. There is something about mild green chile in eggs that satisfies my sophisticated palette! Add yummy refried beans and a crispy tortilla shell and I am sooooo there! Del Real Foods for making it easy to cook for my loved ones and friends.  

 

 

Eggs, Beans, and Cheese Chimichanga Roll-Ups with Avocado Yogurt Dip

 

Ingredients:

Chimichanga Roll-Ups:

4 large eggs

2 tablespoons canned diced mild green chile peppers, drained

2 tablespoons chopped black olives

2 tablespoons whole milk, divided

1/2 teaspoon salt

2 tablespoon canola oil or favorite cooking oil

4 burrito size flour tortillas, white or wheat

1 cup Del Real Frijoles Refritos (Refried Beans)

1 cup shredded Mexican Cheese Blend or mild cheddar cheese

 

Avocado Yogurt Dip:

1 large avocado, mashed

1/2 cup 2 % fat plain Greek yogurt

1/3 cup milk

1/2 teaspoon salt

whole

 

Instructions:

Whisk eggs, green chile, olives, 2 tablespoons milk, and salt together in a medium bowl. Heat a nonstick, skillet, over medium heat until a drop of water added to the pan sizzles. Heat 1/2 tablespoon oil and pour in egg mixture. Stir slowly with a spatula. As soon as curds of eggs begin to form fold over one more time and remove from stovetop. Eggs should be a little wet and will finish cooking when grilled.

 

Meanwhile, heat a griddle or skillet over medium heat. 

 

On a clean work surface, spoon about 1/4 cup refried beans down the center of each tortilla. Layer with scrambled eggs and cheese. Fold 1-inch of tortilla over bottom of filling. Tuck and roll left side of tortilla over the length of the filling and continue to roll to the other side. Brush tortilla with oil on all sides.

 

Grill roll-ups on all sides until golden brown and cheese has melted, about 5 minutes. 

 

Meanwhile, in a mini food processor, blend avocado, yogurt, milk, and salt until smooth.

 

Serve Eggs, Beans, and Cheese Chimichanga Roll-Ups with Avocado Yogurt Dip and enjoy!

Yields: 4 Chimichanga Roll-Ups

 

Extra Photos for you to Enjoy! 

 

 

 

 

 

 

 

Merry Cooking! 

Enjoy those kiddos! 

 

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