| 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
cjhartlin.msn@attcanada.net Source: Canadian Living, Meals in Minutes.
Posted to MM-Recipes Digest V4 #13 by cjhartlin@email.msn.com on May 17,
1999
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