| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
Sandwich |
6 |
Servings |
INGREDIENTS
| 3/4 |
c |
Sour cream (regular; light, no-fat) |
| 2 |
tb |
Taco seasoning mix |
| 6 |
|
Eggs |
| 6 |
|
(8-inch) flour tortillas; heated |
| 3/4 |
c |
Shredded light Cheddar cheese |
| 1 |
c |
Shredded Romaine lettuce |
| 1 |
md |
Ripe tomato; seeded, chopped |
INSTRUCTIONS
In small bowl stir together sour cream and taco seasoning mix; set aside.
In medium bowl whisk eggs with 2 tablespoons water until well beaten. Pour
eggs into 10-inch skillet sprayed with no stick cooking spray. Cook over
medium low heat, stirring occasionally, until eggs are set (3 to 5
minutes). To assemble burritos, spread about 2 tablespoons sour cream
mixture over each warm tortilla. Top with 1/6 eggs, cheese, lettuce and
tomato. Roll up tightly; serve warm.
MILITARY FAMILY MAGAZINE
JANUARY 1996
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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