Nutrition per serving may change if servings are adjusted.
2 teaspoons olive oil
½ cup chopped red onion (1 medium)
2 cloves garlic, minced
1 (15 ounce) can no-salt-added pinto beans, drained
½ teaspoon ground cumin
¼ teaspoon kosher salt
¼ teaspoon dried oregano, crushed
⅛ teaspoon cayenne pepper
½ cup water
Nonstick cooking spray
9 egg whites
8 6-inch corn tortillas, warmed (see Tips)
½ cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
½ cup refrigerated pico de gallo
In a 10-inch nonstick skillet heat oil over medium. Add onion; cook about 4 minutes or until softened. Add garlic; cook 30 seconds more. Remove from heat. Stir beans, cumin, salt, oregano, and cayenne pepper into the onion mixture; mash with the back of a spoon. Return to heat and stir in the water, continuing to mash the beans. Simmer until beans are thick and of spreading consistency (mixture won't be completely smooth). Remove from skillet; keep warm.
Rinse and dry the skillet; coat with cooking spray. Heat skillet over medium. In a large bowl whisk together eggs and egg whites. Add egg mixture to skillet and cook, without stirring, until eggs begin to set on bottom and around edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until cooked through but still glossy and moist.
To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese. Fold in half. Top with pico de gallo.
Tips: To warm tortillas, place tortillas between paper towels. Microwave on high 20 to 40 seconds. Or preheat oven to 350°F. Wrap tortillas in foil. Bake for 10 minutes.