- Calories 249
- Caloriesfromfat 27%
- Fat 7.4g
- Satfat 2.4g
- Monofat 1.9g
- Polyfat 1.4g
- Protein 14g
- Carbohydrate 32.3g
- Fiber 0.0g
- Cholesterol 117mg
- Iron 0.0mg
- Sodium 405mg
- Calcium 0.0mg
Scrambled Eggs and Vegetable Burritos
How to Make It
Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and green pepper; saute until tender. Add tomato, 1 cup salsa, corn, and black pepper; cook over medium heat until thoroughly heated. Set aside.
Position knife blade in food processor bowl; add beans, seasoning mix, and remaining 1/4 cup salsa. Process until smooth, scraping sides of processor bowl once. Spread about 2 tablespoons bean mixture across center of each tortilla; sprinkle tortillas evenly with cheese.
Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray; place over medium heat until hot. Add egg mixture; cook, stirring often, until mixture is firm but still moist. Spoon egg mixture evenly over tortillas. Roll up tortillas; place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent.
Microwave tortillas at HIGH 45 seconds or until thoroughly heated. Spoon vegetable mixture evenly over burritos. Serve immediately.
Oxmoor House Cooking Light Collection