Huevos Rancheros Burritos with Chipotle Chili Beans and Corn

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

---

Directions

1. In a medium saucepan, combine beans, corn, and salsa.
2. Bring to a boil over high heat; reduce heat and simmer uncovered 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 a clean kitchen towel.
8. Sprinkle a few drops of water over the top tortilla.
9. Fold tortillas up in the towel; heat in microwave oven until warm, 20 to 30 seconds. (Do not overwarm, or the tortillas will be tough.)
10. Place tortillas on serving plates.
11. Divide egg mixture over tortillas; top with cilantro.
12. Fold sides of tortillas over filling; roll up, burrito fashion.

From YOU: Having a Baby ©2009, Michael Roizen, M.D. and Mehmet Oz, M.D.

Write your own review

---

Here are some alternate versions of this recipe created by our wonderful community of chefs!