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 Saute 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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: