Breakfast Burrito with Eggs and Nopales

Ingredients

• 2  cactus pads trimmed
• 4 6-inch corn tortillas ()
• 0.8 cup egg substitute 
• 4 teaspoons cilantro leaves fresh chopped
• 0.3 cup onion chopped
• 2 ounces part-skim queso oaxaca light grated (or Monterey Jack)
• 0.3 cup plum tomatoes seeded chopped
• 0.8 teaspoon salt 
• 1 teaspoon serrano chile seeded chopped
• 4 teaspoons salsa de tomatillo 
• 1 teaspoon vegetable oil 

Equipment

• bowl
• frying pan
• paper towels
• microwave

Directions

1. Steam cactus, covered, 5 minutes; cool. Chop to measure 1/2 cup; set aside.
2. Combine egg substitute and salt in a small bowl, stir with a fork.
3. Heat oil in a large nonstick pan over medium heat; add onion and serrano, stirring frequently. Saut 2 minutes; stir in egg mixture, stirring constantly to prevent egg from sticking to pan.
4. Remove from pan when eggs are thoroughly cooked; keep warm.
5. Stack tortillas; wrap in damp paper towels and microwave on high for 25 seconds.
6. Place one tortilla on each of 4 plates. Spoon 1/4 cup egg mixture over half of tortilla; top with 2 tablespoons cactus, 2 tablespoons cheese, 1 tablespoon tomato, 1 teaspoon Salsa de Tomatillo, and 1 teaspoon cilantro. Fold remaining tortilla half over filling; repeat with remaining tortillas and ingredients.
7. Note: Look for cactus paddles in the produce section of most supermarkets.