You are here

Scrambled Eggs and Vegetable Burritos

Heart.Foods's picture
  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)
  Eggs 4
  Egg whites 4

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.

Recipe Summary

Difficulty Level: 
Very Easy

Rate It

Your rating: None
Average: 4.4 (14 votes)


Scrambled Eggs And Vegetable Burritos Recipe