Power your day with this quick (and delicious!) make-ahead wrap.
Ingredients
1/2 lb. tomatillos, husked, rinsed, and halved
1 jalapeño, halved, and seeded
1/2 small onion, cut into wedges
2 tbsp. fresh lime juice
1/3 c. packed cilantro
Kosher salt
6 large eggs
2 tsp. olive oil
1 c. shredded pepper jack or Cheddar cheese
1 c. fat-free refried beans
4 large tortillas
Directions
Arrange oven rack 6 inches from broiler; heat broiler.
Arrange tomatillos and jalapeño, cut sides down, on a foil-lined baking sheet along with onion and broil until blistered, 10 to 12 minutes. Let vegetables cool, then transfer to food processor. Add lime juice, cilantro and 1/4 teaspoon salt, and pulse to combine (salsa should be slightly chunky).
Beat eggs with 1 tablespoon water and 1/4 teaspoon salt. Heat oil in large nonstick skillet on medium. Add eggs and cook, stirring with rubber spatula every few seconds, to desired doneness, 2 to 3 minutes for medium-soft eggs. Fold in 1/2 cup cheese.
Spread 1/4 cup beans on each tortilla, then divide eggs and remaining cheese on top. Spoon 2 tablespoons salsa over each and roll, folding sides over filling and then rolling from the bottom up. If desired, crisp both sides in nonstick skillet on medium. Serve with remaining salsa.
Nutritional information (per serving): About 485 calories, 22 g fat (9.5 g saturated), 25 g protein, 1,340 mg sodium, 49 g carb, 4 g fiber

Test Kitchen Tip: Freeze foil-wrapped burritos up to 3 weeks. To reheat, remove foil and microwave until heated through, 3 to 5 minutes.