Ingredients
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2 teaspoons olive oil
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½ cup chopped red onion (1 medium)
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2 cloves garlic, minced
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1 (15 ounce) can no-salt-added pinto beans, drained
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½ teaspoon ground cumin
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¼ teaspoon kosher salt
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¼ teaspoon dried oregano, crushed
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⅛ teaspoon cayenne pepper
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½ cup water
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Nonstick cooking spray
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3 eggs
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9 egg whites
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8 6-inch corn tortillas, warmed (see Tips)
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½ cup shredded reduced-fat Colby and Monterey Jack cheese (2 ounces)
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½ cup refrigerated pico de gallo
Directions
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In a 10-inch nonstick skillet heat oil over medium. Add onion; cook about 4 minutes or until softened. Add garlic; cook 30 seconds more. Remove from heat. Stir beans, cumin, salt, oregano, and cayenne pepper into the onion mixture; mash with the back of a spoon. Return to heat and stir in the water, continuing to mash the beans. Simmer until beans are thick and of spreading consistency (mixture won't be completely smooth). Remove from skillet; keep warm.
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Rinse and dry the skillet; coat with cooking spray. Heat skillet over medium. In a large bowl whisk together eggs and egg whites. Add egg mixture to skillet and cook, without stirring, until eggs begin to set on bottom and around edges. With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking 2 to 3 minutes or until cooked through but still glossy and moist.
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To serve, spread bean mixture on warmed tortillas; top with cooked eggs. Sprinkle with cheese. Fold in half. Top with pico de gallo.
