2 cups Black Bean & Tomato Salsa, (recipe follows) or prepared salsa
1/4 cup reduced-fat sour cream
Instructions
Preheat oven to 350°F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.
Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.
To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with salsa and sour cream.
Tips & Notes
Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.
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 tightly in foil. Place in oven for 5 to 10 minutes, or until warm.
Nutrition
Per serving- 328 calories; 15 g fat (6 g sat, 5 g mono); 232 mg cholesterol; 34 g carbohydrates; 18 g protein; 7 g fiber; 783 mg sodium; 286 mg potassium.
Nutrition Bonus- Fiber (29% daily value), Vitamin C (25% dv), Calcium (20% dv), Vitamin A (20% dv).
2 Carbohydrate Serving
Exchanges- 1 1/2 starch, 1/2 vegetable, 1 1/2 lean protein, 2 fat
Originally Submitted
1/29/2010
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