Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Rinsed drained canned red kidney beans |
| 1 cup | Salsa |
| ½ \N | Sweet green pepper, chopped |
| 9 \N | Eggs |
| ¼ cup | Water |
| 2 \N | Green onions, chopped |
| 1 tablespoon | Butter |
| 5 \N | 7 inch flour tortillas |
| ½ cup | Shredded Cheddar cheese |
| ¼ cup | Shredded lettuce |
| ¼ cup | Chopped tomato |
In small bowl and using fork, mash red kidney beans. Stir in salsa and green pepper; set aside. In large bowl, whisk eggs; whisk in water and green onions. Set aside.
In nonstick skillet, melt butter over medium heat; pour in egg mixture and cook, stirring with wooden spatula, for 5 minutes or until eggs are thickened and moist but no visible liquid remains.
Place 1 of the tortillas on baking sheet; top with half of the eggs. Place tortilla on top; spread with half of the salsa mixture. Repeat layers once. Top with remaining tortilla. Sprinkle with cheese.
Bake in 400øF oven for 15 to 20 minutes or until tortilla stack is heated through and cheese is melted. Garnish with shredded lettuce and chopped tomato. Yield: 4 servings. Typed in MMFormat by cjhartlin.msn@... Source: Canadian Living, Meals in Minutes.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@... on May 17, 1999