| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | Mexican | Mexican, Breakfast | 6 | Servings |
INGREDIENTS
| 3/4 | c | Sour cream (regular, light or non-fat) |
| 2 | tb | Taco seasoning mix |
| 6 | Eggs | |
| 6 | Flour (8-inch) tortillas, heated | |
| 3/4 | c | Shredded 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 (3-5 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. Makes 6 servings. Northwest News Home & Garden by Karen Diefendorf www.nwnews.com Cinco de Mayo recipe Posted to MM-Recipes Digest V4 #10 by inadayz@lmf.net on Mar 30, 1999
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