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- #NAME:"Breakfast Burritos Huevos Rancheros",#SERV:[4,8,0],#ING:[["egg white","egg","nonstick vegetable oil spray","oz. fat-free cheddar cheese, grated","c. chopped scallion","c. corn, cooked","c. canned pinto beans, drained","tbl. salsa","no-oil whole wheat tortilla","nonfat sour cream, optional"],["4 egg whites","2 eggs","nonstick vegetable oil spray","4 ozs. fat-free cheddar cheese, grated","1/4 c. chopped scallion","1/4 c. corn, cooked","1/4 c. canned pinto beans, drained","4 tbl. salsa","4 no-oil whole wheat tortillas","nonfat sour cream, optional"],["8 egg whites","4 eggs","nonstick vegetable oil spray","8 ozs. fat-free cheddar cheese, grated","1/2 c. chopped scallion","1/2 c. corn, cooked","1/2 c. canned pinto beans, drained","8 tbl. salsa","8 no-oil whole wheat tortillas","nonfat sour cream, optional"]],#DIR:["1)In a small bowl, lightly beat the egg whites and eggs together. ","2)Heat a medium-size non-stick sauté pan spritzed with vegetable oil spray. ","3)Add the eggs and cook over medium heat until they just begin to thicken, about 1-2 minutes.","4)Spread the grated cheese, scallions, corn, and beans over half the eggs. When the eggs are solid on the bottom, fold the mixture in half (as if you were making an omelette).","5)Let the eggs cook for another 2-3 minutes, or until firm. ","6)With a spatula, slice the egg mixture into enough pieces for each tortilla, top each tortilla with a slice. Top each with one tablespoon salsa. Fold two ends in first, then roll them into burritos. ","7)Serve with a dollop of nonfat sour cream, if desired."],#PRE:"This is a quick, high-protein breakfast. For variation, add any leftover vegetables (or diced chicken) to the eggs."
