| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables, Grains | Canadian | Cheese/eggs, Vegetables, Snacks | 4 | Servings |
INGREDIENTS
| 1 | c | Rinsed drained canned red kidney beans |
| 1 | c | Salsa |
| 1/2 | Sweet green pepper, chopped | |
| 9 | Eggs | |
| 1/4 | c | Water |
| 2 | Green onions, chopped | |
| 1 | tb | Butter |
| 5 | 7 inch flour tortillas | |
| 1/2 | c | Shredded Cheddar cheese |
| 1/4 | c | Shredded lettuce |
| 1/4 | c | Chopped tomato |
INSTRUCTIONS
In small bowl and using fork, mash red kidney beans. Stir in salsa and green pepper; set aside. In large bowl, whisk eggs; whisk in water and green onions. Set aside. In nonstick skillet, melt butter over medium heat; pour in egg mixture and cook, stirring with wooden spatula, for 5 minutes or until eggs are thickened and moist but no visible liquid remains. Place 1 of the tortillas on baking sheet; top with half of the eggs. Place tortilla on top; spread with half of the salsa mixture. Repeat layers once. Top with remaining tortilla. Sprinkle with cheese. Bake in 400°F oven for 15 to 20 minutes or until tortilla stack is heated through and cheese is melted. Garnish with shredded lettuce and chopped tomato. Yield: 4 servings. Typed in MMFormat by [email protected] Source: Canadian Living, Meals in Minutes. Posted to MM-Recipes Digest V4 #13 by [email protected] on May 17, 1999
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