Huevos Rancheros Wraps

By devogirl

(Per serving: 192 calories, 8g fat, 10.8g protein, 15g carbs, 453mg sodium, 115mg calcium, 193mg cholesterol, 1.7 mg iron)

Ingredients

• (2 servings!)
• 1/3 cup frozen whole kernel corn
• 1/3 cup lower sodium canned black beans, rinsed and drained
• 1/4 cup chopped seeded tomato
• 3 TBSP chopped green onion
• 1 TBSP chopped fresh cilantro
• 1 tsp. minced seedless jalapeno pepper
• 1/2 tsp. freshly ground black pepper, divided
• 3/8 tsp. salt divided
• 4 large eggs, lightly beaten
• 1 tsp. olive oil
• 1 oz. cheddar cheese, shredded (about 1/4 cup)
• 2 (8in) whole wheat flour tortillas

Details

Preparation time 15mins
Cooking time 15mins
Adapted from cookinglight.com

Preparation

Step 1

Note: Make salsa night before. In morning, cook eggs and make burritos.
1. Place corn in a medium microwave safe bowl and nuke on high 1 minute. Stir beans, tomato, onions, cilantro, jalapeno, 1/4 tsp. black pepper and 1/8 tsp. salt.

2. Combine remaining 1/4 tsp. salt, remaining 1/4 tsp. black pepper and eggs in medium bowl; stir with a whisk. Heat a small nonstick skillet over medium high heat. Add oil; swirl to coat. Add egg mixture to pan; cook 1 minute, stirring frequently. Add cheese; cook 1 minute, stirring frequently.

3. Heat tortillas according to package directions. Divide egg mixture evenly between tortillas; top evenly with corn mixture. Roll up each burrito, jelly-roll fashion. Cut each burrito in half.