Scrambled Eggs and Vegetable Burritos Recipe
Ingredients
| Vegetable cooking spray | ||
| Onions | 2 Small, separated into rings | |
| Green pepper | 1 Small, 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 | ||
| Cracked black pepper | 1/2 Teaspoon | |
| 3/4 cup canned no-salt-added pinto beans, drained | ||
| Taco seasoning mix | 1 Tablespoon | |
| Flour tortillas | 8 | |
| Cheddar Cheese | 3/4 Cup (16 tbs) | |
| Eggs | 4 standard | |
| Egg whites | 4 | |
Directions
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, com, 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.
Add onion and green pepper; saute until tender.
Add tomato, 1 cup salsa, com, 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.
Chef
