Yield: 6 Servings
|¾ cup||Sour cream (regular; light, no-fat)|
|2 tablespoons||Taco seasoning mix|
|6||(8-inch) flour tortillas; heated|
|¾ cup||Shredded light 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 to 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.
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