Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ¾ cup | Sour cream (regular, light or non-fat) |
| 2 tablespoons | Taco seasoning mix |
| 6 | Eggs |
| 6 | Flour (8-inch) tortillas, heated |
| ¾ cup | Shredded Cheddar cheese |
| 1 cup | Shredded romaine lettuce |
| 1 medium | Ripe tomato, seeded, chopped |
In small bowl stir together sour cream and taco seasoning mix; set aside. In medium bowl whisk eggs with 2 tablespoons water until well-beaten. Pour eggs into 10-inch skillet sprayed with no-stick cooking spray. Cook over medium low heat, stirring occasionally, until eggs are set (3-5 minutes). To assemble burritos, spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with ⅙ eggs, cheese, lettuce and tomato. Roll up tightly; serve warm.
Makes 6 servings.
Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco de Mayo recipe