From Better Homes and Gardens Special Interest magazine
8 6 inch corn tortillas, 1 teaspoon vegetable oil, 1/4 teaspoon salt, non-stick cooking spray, 2 tablespoons chopped green pepper, 4 eggs, lightly beaten, 2 egg whites, 5 tablespoons salsa, 1/2 cup canned reduced sodium black beans, drained and rinsed, 1/4 cup shredded reduced-fat cheddar, lime wedges, salsa.
1) Position oven rack in center of oven. Preheat oven to 375 degrees. Stack tortillas and wrap in damp paper towels. Microwave on 100 percent power for 40 seconds until warm and softened. Lightly brush both sides of tortillas with oil, sprinkle with salt. Slide oven rack out slightly. Carefully drape each tortilla over two bars of oven rack, forming shells with flat bottom.
2) Meanwhile, lightly coat a non stick skillet with cooking spray, heat skillet over medium-high and saute green pepper. In a small bowl combine eggs, egg whites and one tablespoon of the salsa. Pour egg mixture over diced potatoes. Cook, without stirring, until mixture begins to set at the bottom and around edges. Using a spatula or a large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2-3 minutes or until egg mixture is cooked through.
3) Spoon egg mixture into shells. Top with beans and the remaining 4 tablespoons of salsa; sprinkle with cheese. If desired, serve with lime wedges and additional salsa.
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