Recipe by Oxmoor House January 1996


Recipe Summary

8 servings.


Ingredient Checklist


Instructions Checklist
  • 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

Nutrition Facts

249 calories; calories from fat 27%; fat 7.4g; saturated fat 2.4g; mono fat 1.9g; poly fat 1.4g; protein 14g; carbohydrates 32.3g; cholesterol 117mg; sodium 405mg.