Ingredients

vegetable cooking spray
1 medium onion, chopped
1 green pepper, chopped
2 medium tomatoes, chopped
1 C. salsa, divided
1 C. frozen whole kernel corn
1/2 tsp. black pepper
3/4 C. canned pinto beans, drained
1 Tbsp. taco seasoning mix, dry
8 flour tortillas, 8 inches across
3/4 C. shredded reduced fat cheese
4 eggs
4 egg whites

Cooking Instructions

Coat a large skillet with cooking spray. Add onion and green pepper, and sauté over medium-high heat until tender. Add tomato, 3/4 C. salsa, corn, and black pepper. Heat thoroughly and set aside. Place beans, taco seasoning mix, and remaining salsa in blender or food processor, and blend until smooth. Spread about 2 Tbls. of the bean mixture on each tortilla. Sprinkle tortillas evenly with cheese. 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. Garnish with more salsa, if desired, and serve immediately.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)