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Scrambled Eggs and Vegetable Burritos

Yield 8 servings.


  • Vegetable cooking spray
  • 2 small onions, thinly sliced and separated into rings
  • 1 small green pepper, thinly sliced
  • 2 cups seeded, chopped tomato
  • 1 1/4 cups no-salt-added salsa, divided
  • 1 cup canned no-salt-added whole-kernel corn
  • 1/2 teaspoon cracked black pepper
  • 3/4 cup canned no-salt-added pinto beans, drained
  • 1 tablespoon taco seasoning mix
  • 8 (8-inch) flour tortillas
  • 3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese
  • 4 eggs
  • 4 egg whites

Nutrition Information

  • calories 249
  • caloriesfromfat 27 %
  • fat 7.4 g
  • satfat 2.4 g
  • monofat 1.9 g
  • polyfat 1.4 g
  • protein 14 g
  • carbohydrate 32.3 g
  • fiber 0.0 g
  • cholesterol 117 mg
  • iron 0.0 mg
  • sodium 405 mg
  • calcium 0.0 mg

How to Make It

  1. 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.

  2. 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.

  3. 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.

  4. Microwave tortillas at HIGH 45 seconds or until thoroughly heated. Spoon vegetable mixture evenly over burritos. Serve immediately.

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