Breakfast Tortilla Stack


1/4 cup(s) chopped red onion
2 medium ripe tomatoes, chopped
1/4 cup(s) loosley packed fresh cilantro leaves, chopped
4 large eggs
4 large egg whites
Salt and pepper
1 cup(s) fat-free refried beans
1/4 teaspoon(s) ground chipotle chile
4 (7-inch) whole wheat tortillas


Prepare salsa: In cup of ice water, soak chopped onion 10 minutes; drain well. In small bowl, combine onion, tomato, and cilantro; set aside.

In medium bowl, with wire whisk or fork, beat whole eggs, egg whites, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until blended.
Spray 10-inch nonstick skillet with cooking spray; heat on medium 1 minute. Pour egg mixture into skillet; cook about 5 minutes or until egg mixture is set but still moist, stirring occasionally.

Meanwhile, in microwave-safe small bowl, mix beans and chipotle chile. Cover with vented plastic wrap; heat in microwave on High 1 minute or until hot.
Place stack of tortillas between damp paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm. To serve, layer each tortilla with eggs, beans, and salsa.

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