The scrambled eggs in this recipe come out lighter, fluffier, and tastier with the addition of club soda, or by adding ¼ teaspoon of cornstarch per egg.
Egg substitutes offer an obvious health benefit because they are lower in calories than eggs and are cholesterol free. They can be substituted for regular eggs in most recipes (except for some specialty desserts and baked goods).
- 2 15-ounce cans pinto beans, undrained
- 2 4-ounce can chiles, chopped, undrained
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder
- 1/2 teaspoon minced onion
- Dash hot pepper sauce, or to taste
- Egg substitute equivalent to 6 eggs, or 4 large whole eggs and whites only of 4 large eggs
- 1/4 cup club soda
- Dash of salt
- 8 whole-wheat tortillas
- 1/2 cup reduced fat cheddar cheese, shredded
- 6 tablespoons fat-free sour cream
- 2 cups salsa
- 1 teaspoon pickled jalapeños (optional)
- Cooking spray
To prepare beans:
- In a medium saucepan over medium-high heat, bring beans, chiles, cumin, chili powder, onion, and hot pepper sauce to a boil.
- Reduce heat and simmer 10 to 15 minutes.
To prepare eggs:
- Whisk eggs and club soda in a small bowl.
- Preheat a large skillet; coat lightly with cooking spray. Pour in egg mixture and scramble. Season with salt.
To prepare burritos:
- Spoon a divided portion of eggs, beans, cheese, sour cream, and salsa onto each tortilla. Roll burrito-style and place in small baking dish lightly coated with cooking spray.
- Top tortillas with remaining beans, salsa, cheese, and jalapeños if desired.
- Broil until cheese melts. Remove from broiler, cool slightly and serve.
Per Serving (approximate)