Get Up and Go Beef Burritos

Ingredients

1 pound beef top sirloin steak boneless, cut 1 inch thick
1/2 teaspoon dried Mexican seasoning
Salt
2 eggs, slightly beaten
2 egg whites, slightly beaten
2 tablespoons water
4 medium spinach or flour tortillas (10-inch diameter), warmed
1/2 cup prepared thick-and-chunky salsa
1/2 cup shredded reduced fat Cheddar cheese
Toppings: Fat free dairy sour cream, additional prepared thick-and-chunky salsa (optional)

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips.
Combine beef strips and Mexican seasoning in medium bowl; toss to coat.
Spray large nonstick skillet with cooking spray; heat over medium-high heat until hot.
Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet.
Repeat with remaining beef.
Season with salt, as desired; keep warm.
Wipe out skillet using paper towels, if necessary.
Combine whole eggs, egg whites and water in small bowl.
Spray same skillet with cooking spray; heat over medium-low heat until hot.
Add egg mixture; cook and stir 1 to 2 minutes or until scrambled and just set.
Layer 1/4 of beef on each tortilla, leaving 1-1/2-inch border on right and left sides; top with 2 tablespoons salsa, 1/4 of eggs and 2 tablespoons cheese.
Fold right and left sides of tortilla over filling. Fold bottom edge up over filling and roll up tightly.
Serve with toppings, if desired.

Total Recipe Time: 30 to 35 minutes | Yield: 4 servings

Recipe and photo credit: The Beef Checkoff.