These diabetic breakfast burritos are good enough to become a Sunday tradition. If you are familiar with other recipes on this web site, you know how much I love Mexican food. I hope you love this diabetic egg recipe. Add an extra scoop of salsa for me!
Vegetable cooking spray
1 medium Onion; chopped
1 Green pepper; chopped
2 medium 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 Egg whites
1. Coat a large skillet with cooking spray. Add onion and green pepper and sauet? over medium-high heat until tender.
2. Add tomato, 3/4 cup salsa, corn, and black pepper. Heat thoroughly and set aside.
3.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.
4. 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.
5. 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: http://www.diabetes-self-mgmt.com/dir_rec.html Posted to EAT-LF Digest by email@example.com on Apr 22, 1999, converted by MM_Buster v2.0l.