Huevos Rancheros Wraps

HUEVOS RANCHERO WRAPS

INGREDIENTS

2    can (15 ounces) refried beans

1    cup finely chopped, seeded tomatoes

3    tablespoons chopped green onions

2    tablespoons chopped fresh cilantro

1    chopped jalapeno pepper

3    large eggs

¼   cup sour cream

1    small Anaheim chile, chopped

4    flour tortillas, burrito size 10 inches or more

½   cup shredded cheddar cheese

METHOD

Place the refried beans into a microwave safe bowl and cook for 1 minute to warm. Set aside. Place the tomatoes, onions, cilantro and jalapeno into a medium, bowl stirring to combine. Set aside.

Whisk together the eggs and sour cream in a medium bowl. Warm a non-stick skillet over medium heat and add the chopped chile. Cook the chile for 2 to 3 minutes to soften and pour in the egg mixture. Stir with a wooden spoon until the eggs are cooked. Set aside.

Heat the tortillas according to package directions. Spread ¼ of the refried beans on each, add ¼ of the eggs and ¼ of the cheese. Add ¼ of the corn and tomato salsa, tuck the sides of the tortilla in and roll them up from one edge. Cut each burrito in half to serve.

Adapted from a recipe in Cooking Light magazine