Breakfast Enchiladas

• 1 ¼ cups cooked black beans, drained
• 1 cup chunky salsa, divided
• 1 ½ cups frozen egg substitute, thawed (or 3 whole eggs and 3 egg whites)
• ¼ tsp. salt
• ½ tsp. ground cumin
• ⅛ tsp. ground red pepper
• Vegetable cooking spray
• ½ cup fresh or frozen corn kernels
• ½ cup sliced green onion
• 6 (7-inch) flour tortillas, warmed
• ½ cup (2 oz.) shredded reduced-fat Monterey Jack cheese
• ½ cup plus 1 Tbsp. nonfat sour cream

Directions :

• Combine black beans and ¼ cup salsa in a bowl; mix with a fork, mashing beans coarsely. Set aside.
• Combine egg substitute and spices in a bowl; mix well. Coat a large nonstick skillet with cooking spray; place over medium heat.
• Add corn and green onion; saute 2 minutes. Pour egg mixture evenly in skillet; cook, stirring occasionally, until set.
• Spoon bean mixture evenly down centers of tortillas; spoon egg mixture evenly on top of bean mixture. Sprinkle evenly with cheese. Roll up; place seam side down in a 12x8x2-inch baking dish; cover with foil and bake at 350 degrees for 10 to 15 minutes or until hot.
• To serve, top each enchilada with 2 tablespoons remaining salsa and 1 ½ tablespoons nonfat sour cream

Nutritional Analysis :
Calories: 320
Fat: 11 g (2 g Saturated)
Cholesterol: 5 mg
Sodium: 580 mg
Protein: 18 g
Carbohydrates: 39 g
Fiber: 5 g

Recipe provided by Cooper Clinic Nutrition