3/4 c Sour cream (regular; light,
2 tb Taco seasoning mix
6 (8-inch) flour tortillas;
3/4 c Shredded light Cheddar
1 c Shredded Romaine lettuce
1 md Ripe tomato; seeded,
In small bowl stir together sour cream and taco seasoning mix; set aside.
In medium bowl whisk eggs with 2 tablespoons water until well beaten. Pour
eggs into 10-inch skillet sprayed with no stick cooking spray. Cook over
medium low heat, stirring occasionally, until eggs are set (3 to 5
minutes). To assemble burritos, spread about 2 tablespoons sour cream
mixture over each warm tortilla. Top with 1/6 eggs, cheese, lettuce and
tomato. Roll up tightly; serve warm.
MILITARY FAMILY MAGAZINE
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