Breakfast Burritos

Breakfast Burritos

1   can (1 Ib.) refried beans
1   can (4 oz.) diced green chilies
6   large eggs
3/4 cup purchased green salsa, mild to hot
l/3   cup chopped fresh cilantro (coriander), plus cilantro sprigs
6   flour tortillas (7 to 8 in.) %  cup shredded jack cheese 1   cup unflavored nonfat yogurt Lime wedges

In a 10- to 12-inch frying pan over medium heat, stir beans and chilies of­ten until bubbling, 3 to 4 minutes.

Meanwhile, beat eggs to blend with 3
tablespoons salsa and chopped cilan­tro. Push beans to 1 side of the pan; pour egg mixture into cleared area and stir often until set, about 3 minutes.

Concurrently, wrap tortillas in a tow­el and heat in a microwave oven at full power (100 percent) until hot, about 3 minutes. (Or seal tortillas in foil; bake in a 350° oven until hot, about 10 minutes.)

For each burrito, spoon 1A of beans, eggs, and cheese in center of a tortilla; roll to enclose. Serve, seam down, on warm plates with additional salsa, yo­gurt, lime, and cilantro sprigs. Makes 6 servings.

Per serving: 312 cal. (35 percent from fat); 19 g protein; 12 g fat (1.9 g sat); 33 g carbo.; 924 mg sodium; 226 mg chol.

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