When you combine these two Tex-Mex favorites, the delicious question becomes whether to enjoy them at breakfast, brunch, lunch or dinner! Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • 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.

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  • 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

Tips: To warm tortillas, place tortillas between paper towels. Microwave on high 20 to 40 seconds. Or preheat oven to 350 degrees F. Wrap tortillas in foil. Bake for 10 minutes.

Nutrition Facts

337 calories; 8.8 g total fat; 15 mg cholesterol; 467 mg sodium. 36.5 g carbohydrates; 27.6 g protein; Full Nutrition