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.

Southwest Bean and Corn Salad

1 can Red beans, drained 1 can Great Northern beans, drained
1 can Black beans, drained 1 can corn, drained
1 small red onion chopped (or 4-5 green onions)
1 green or red pepper (or both), chopped
In a bowl combine all the beans with corn and peppers. Mix well and set
aside. In a small bowl, whisk together the following:
1/3 cup oil 1/4 cup tomato salsa
2-3 tablespoons cider vinegar 2 cloves garlic, minced
1/2 teaspoon ground cumin salt & pepper to taste
1/2 cup cilantro, chopped (for garnish)
Pour dressing mixture over the bean mixture , mix well. Let stand at least
30 minutes to allow the flavors to blend. Just before serving, garnish with
the cilantro.
NOTE: is is so good with BBQ, hamburgers, hotdogs or anything
done on the grill.