EGG AND BEAN BURRITOS

FOR THE FILLING:
1 1/2 cups refried beans
1 can green chiles
4 large eggs
4 large egg whites
1 teaspoon cornstarch
1/3 cup chopped fresh cilantro
3/4 cup salsa, divided use
FOR THE BURRITOS:
6 flour tortillas, warmed
1/2 cup shredded Monterey jack cheese
TO SERVE:
1 cup plain lowfat yogurt
salsa
lime wedges (optional garnish)

TO MAKE THE FILLING:
Place refried beans in a nonstick frying pan and add chiles; cook over medium heat, stirring often, until bubbly.

Meanwhile, in a large bowl, beat eggs, egg whites, and cornstarch until well blended. Stir in cilantro and 3 tablespoons of the salsa.

Push the beans to one side of the pan. Pour egg mixture into cleared area and cook over medium to medium high heat, stirring often, until eggs are softly set (about 4 minutes).

TO MAKE THE BURRITOS:
For each burrito, spoon 1/6th each of the beans and eggs in the center of a tortilla, sprinkle with 1/6 of the cheese, then roll to enclose.

TO SERVE:
Serve each burrito, seam side down, on a warm plate. Add yogurt and salsa to taste. Garnish with lime wedges.

Servings: 6
Source: Sunset Low-Fat Mexican Cookbook