| 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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