Scrambled Egg Burritos

Name: Scrambled Egg Burritos
Yield: 4
Ingredients: 4 9-inch whole-wheat flour tortillas; 4 large eggs; 1/8 teaspoon salt; Freshly ground pepper to taste; 1 teaspoon extra-virgin olive oil; 1 4-ounce can chopped green chiles; 1/2 cup grated Cheddar or pepper jack cheese; 2 cups Black Bean & tomato Salsa (see recipe link above); 1/4 cup reduced-fat sour cream; Two Easy Ways to Heat Tortillas: Microwave: Stack 4 tortillas between damp paper towels and microwave on high for 30 seconds, or until hot and pliable. Oven: Preheat oven to 300°F. Stack tortillas (about 4 in a batch) and wrap

Scrambled Egg Burritos was pinched from <a href="http://www.cooking.com/recipes-and-more/recipes/Scrambled-Egg-Burritos-recipe-9789.aspx" target="_blank">www.cooking.com.</a>

"These zesty Southwestern egg burritos are always a hit whether you serve them for breakfast, brunch, lunch or a casual dinner. The homemade black bean salsa adds a special touch, but these are extra-quick if you use your favorite jarred salsa...."

INGREDIENTS

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4 9-inch whole-wheat flour tortillas

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4 large eggs

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1/8 teaspoon salt

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Freshly ground pepper to taste

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1 teaspoon extra-virgin olive oil

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1 4-ounce can chopped green chiles

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1/2 cup grated Cheddar or pepper jack cheese

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2 cups Black Bean & tomato Salsa (see recipe link above)

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1/4 cup reduced-fat sour cream

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Two Easy Ways to Heat Tortillas: Microwave: Stack 4 tortillas between damp paper towels and microwave on high for 30 seconds, or until hot and pliable. Oven: Preheat oven to 300°F. Stack tortillas (about 4 in a batch) and wrap

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