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 \N | Flour tortillas; warmed |
½ cup | Monterey jack cheese; shredded |
1 cup | Plain lowfat yogurt |
1 \N | 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 .