egg & bean burritos
- Categories
- Ethnic
- Yield
- 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Salsa; * see note |
| 1½ cup | Refried beans |
| 1 can | Green chiles; ** see note |
| 4 larges | Eggs |
| 4 larges | Egg whites |
| 1 teaspoon | Cornstarch |
| ⅓ cup | Cilantro; chopped |
| 6 | Flour tortillas; warmed |
| ½ cup | Monterey jack cheese; shredded |
| 1 cup | Plain lowfat yogurt |
| 1 | Lime wedge; optional |
Recipe by: Sunset Low-Fat Mexican Cookbook 1. Place refried beans in a nonstick frying pan and add chiles; cook over m f the salsa. 2. Push the beans to one side of the pan. Pour egg mixture in 3. For each burrito, spoon 1/6th each of the beans and eggs in the center o .
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