Scrambled Eggs and Vegetable Burritos
|Vegetable cooking spray||4|
|Onions||2 Small, thinly sliced and separated into rings|
|Green pepper||1 Small, thinly sliced|
|Seeded chopped tomato||2 Cup (32 tbs)|
|No salt added salsa||1 1⁄4 Cup (20 tbs), divided|
|Canned no salt added whole kernel corn||1 Cup (16 tbs)|
|Cracked black pepper||1⁄2 Teaspoon|
|Canned no salt added pinto beans||3⁄4 Cup (12 tbs), drained|
|Taco seasoning mix||1 Tablespoon|
|8 inch flour tortillas||8|
|Cheddar cheese||3⁄4 Cup (12 tbs)|
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.
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.