Breakfast Egg and Bean Burritos
Ingredients:
1 can (16 ounces) maple-cured, bacon-baked beans or other smoky-baked beans
6 large eggs
Salt and freshly ground pepper, to taste
1 tablespoon butter or margarine
6 strips cooked bacon, crumbled
1/3 cup chopped green onion
6 (7- to 8-inch) flour tortillas, warmed
1/2 cup shredded Cheddar cheese
Canned salsa or ketchup, optional

Preparation Time: Approximately 10 minutes

Cook Time: Approximately 5 minutes
Preparation: Heat the beans in a small saucepan until heated through; keep warm.

Beat the eggs with the salt and pepper.

Melt the butter in a 10-inch, non-stick skillet over medium heat. Add the eggs, and sprinkle with the bacon and green onions. Scramble the eggs until softly cooked.
Divide the egg mixture into 6 parts, and spoon one part into each tortilla. Top each with 1/4 cup beans and 1 1/2 tablespoons cheese. Fold in the ends, and roll up the burritos. Serve with salsa, if desired.

Servings: 6

Nutritional Information Per Serving: Calories 400; Total fat 16g; Saturated fat 7g; Cholesterol 235mg; Sodium 630mg; Carbohydrate 43g; Fiber 5g; Protein 19g

Mexican Veggie Toss
Ingredients:
2 cans (15 ounces each) 50% less-salt black beans, drained
1 can (14 1/2 ounces) diced Mexican tomatoes, drained
1 can (8 ounces) corn kernels, drained
1 can (4 1/2 ounces) chopped mild green chilies
1/2 cup fresh cilantro, chopped
1/4 cup green onions, chopped
2 tablespoons red wine vinegar
Hot pepper sauce, to taste
Low-fat sour cream, optional

Preparation: Combine the beans, tomatoes, corn, chilies, cilantro, green onions and vinegar in a large bowl. Toss together until the vegetables are completely coated. Mix in the hot pepper sauce and sour cream, if desired.

Servings: 8

Nutritional Information Per Serving: Calories 100; Total fat 0g; Saturated fat 0g; Cholesterol 0mg; Sodium 510mg; Carbohydrate 24g; Fiber 7g; Protein 6g

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