Scrambled egg and vegetable wrap-ups
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Vegetable cooking spray | ||
| 1 | medium | Onion; chopped |
| 1 | Green pepper; chopped | |
| 2 | mediums | Tomatoes; chopped |
| 1 | cup | Salsa; divided |
| 1 | cup | Frozen whole-kernel corn |
| ½ | teaspoon | Black pepper |
| ¾ | cup | Canned pinto beans; drained |
| 1 | tablespoon | Taco seasoning mix; dry |
| 8 | Flour tortillas; 8 inches across | |
| ¾ | cup | Shredded reduced-fat cheese |
| 4 | Eggs | |
| 4 | Egg whites | |
Directions
Coat a large skillet with cooking spray. Add onion and green pepper and saut‚ over medium-high heat until tender. Add tomato, ¾ cup salsa, corn, and black pepper. Heat thoroughly and set aside. Place beans, taco seasoning mix and remaining salsa in blender or food processor, and blend until smooth. Spread about 2 tablespoons of the bean mixture on each tortilla. Sprinkle tortillas evenly with cheese. Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray and place over medium heat until hot. Add egg mixture and cook, stirring often, until the mixture is firm but still moist. Spoon the egg mixture evenly over the tortillas and then spoon the vegetable mixture evenly over eggs. Roll up the tortillas and secure them with toothpicks, if necessary. Garnish with more salsa if desired, and serve immediately.
Preparation time: 15 minutes Cooking time: 7 to 10 minutes Yield: 8 servings
Per serving: Calories: 272 Carbohydrates: 38 g Protein: 14 g Fat: 7 g Saturated Fat: 2 g Soduim: 496 mg Fiber: 5 g Serving size: 1 tortilla Exchanges per serving: 2 starch 1 vegetable 1 medium-fat meat from MAY / JUNE 1997
MC formatted by Barb at PK using MC Buster 2.0f & SNT on 6/12/98 Recipe by:
Posted to EAT-LF Digest by aml@... on Apr 22, 1999, converted by MM_Buster v2.0l.