Scrambled Eggs and Vegetable Burritos

Ingredients

• 1 cup no-salt-added whole-kernel corn canned
• 4  egg whites 
• 4  eggs 
• 8 8-inch flour tortillas ()
• 1 small bell pepper green thinly sliced
• 3 ounces cheddar cheese shredded reduced-fat
• 1.3 cups no-salt-added salsa divided
• 2 small onions separated thinly sliced
• 0.5 teaspoon cracked pepper black
• 0.8 cup no-salt-added pinto beans canned drained
• 1 tablespoon taco seasoning 
• 2 cups tomatoes seeded chopped

Equipment

• food processor
• bowl
• frying pan
• knife
• plastic wrap
• baking pan
• microwave

Directions

1. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add onion and green pepper; saute until tender.
3. Add tomato, 1 cup salsa, corn, and black pepper; cook over medium heat until thoroughly heated. Set aside.
4. Position knife blade in food processor bowl; add beans, seasoning mix, and remaining 1/4 cup salsa. Process until smooth, scraping sides of processor bowl once.
5. Spread about 2 tablespoons bean mixture across center of each tortilla; sprinkle tortillas evenly with cheese.
6. Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray; place over medium heat until hot.
7. Add egg mixture; cook, stirring often, until mixture is firm but still moist. Spoon egg mixture evenly over tortillas.
8. Roll up tortillas; place, seam side down, in an 11- x 7- x 1 1/2-inch baking dish. Cover with heavy-duty plastic wrap, and vent.
9. Microwave tortillas at HIGH 45 seconds or until thoroughly heated. Spoon vegetable mixture evenly over burritos.
10. Serve immediately.