Lunch

Black Bean and Egg Tortillas is for Lunch.

Black Bean and Egg Tortillas takes 10 minutes to prepare.

Black Bean and Egg Tortillas takes 10 minutes to cook.

Black Bean and Egg Tortillas makes 4 servings.

The ingredients for Black Bean and Egg Tortillas are:

6 green onions (scallions) - white & green parts separated
1 medium yellow onion, chopped
1 Tbsp. olive oil
1/2 pkg. fresh sliced mushrooms (portabello preferred)
2 cloves garlic, grated
1 ctn. Egg Beaters (equal to 2 eggs)
1 whole large egg
1 15 oz. can black beans (reduced sodium), drained
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
red pepper flakes (about 1/8 tsp, or to taste)
1/2 cup cheddar cheese, shredded
4 10" flour tortillas (warmed)

Here is how you make Black Bean and Egg Tortillas:

Slice the scallions, keeping the greens and whites separate. Chop yellow onion. Heat olive oil in large skillet over medium high heat. Add yellow onion and mushrooms. Cook until soft. Add garlic, eggs, beans, salt and pepper, red pepper flakes, and white part of green onions. Continue stirring as eggs cook and beans are heated through. Add the cheese and heat just until melted. While the cheese is melting, warm tortillas between sheets of waxed paper in microwave (takes about 30 seconds). Divide the egg and bean mixture evenly among the tortillas, topping with the onion greens. Wrap and serve.Serving Size:?Makes four large portions.

The nutritional information for Black Bean and Egg Tortillas is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 460.4

• Total Fat: 14.9 g
• Cholesterol: 61.4 mg
• Sodium: 658.5 mg
• Total Carbs: 60.4 g
• Dietary Fiber: 9.3 g
• Protein: 21.4 g

The dietary needs meet for Black Bean and Egg Tortillas is Low Fat