Huevos Rancheros Burritos with Chipotle Chili Beans and Corn

• 1  (15-1/2 ounce) can chili beans in spicy sauce, undrained
• 1 cup(s) frozen whole kernel corn
• 1/4 cup(s) salsa, preferably chipotle
• 3  large egg whites
• 2  large eggs
• 2 tablespoon(s) lowfat sour cream
• Cooking spray
• 4  large (10-inch) flour tortillas
• 1/4 cup(s) chopped cilantro

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Directions

1. In a medium saucepan, combine beans, corn, and salsa.
2. Bring to a boil over high heat; reduce heat; simmer uncovered for 5 minutes.
3. Beat together egg whites, eggs, and sour cream.
4. Heat a large nonstick skillet over medium-high heat until hot. Coat with cooking spray.
5. Add egg mixture; cook, stirring occasionally until eggs are set.
6. Break into chunks and stir into bean mixture.
7. Stack tortillas on clean kitchen towels. Sprinkle a few drops of water over the top of the tortillas. Fold tortillas up in the towel; heat in microwave oven until warm, 20 to 30 seconds. Do not over-warm, or the tortillas will be tough.
8. Place tortillas on serving plates. Divide egg mixture over tortillas; top with cilantro. Fold sides of tortillas in over filling; roll up, burrito fashion.

From The RealAge Diet ©2004, Michael Roizen, M.D., and John La Puma, M.D.

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