Scrambled Egg Burritos

Ingredients

• 4 9-inch whole-wheat flour tortillas
• 4 large eggs
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 1 teaspoon extra-virgin olive oil
• 1 4-ounce can chopped green chiles
• 1/2 cup grated Cheddar or pepper Jack cheese
• 2 cups Black Bean and Tomato Salsa (recipe follows) or prepared salsa
• 1/4 cup reduced-fat sour cream

Directions

Preheat oven to 350 degrees F. Wrap tortillas in foil and heat in the oven for 5 to 10 minutes.

Blend eggs, salt and pepper in a medium bowl with a fork until blended. Heat oil in a 10-inch nonstick skillet over medium-low heat. Add chiles and cook, stirring, for 1 minute. Add eggs and cook, stirring slowly with a wooden spoon or heatproof rubber spatula, until soft, fluffy curds form, 1 1/2 to 2 1/2 minutes.

To serve, divide eggs evenly among the tortillas. Sprinkle each with about 2 tablespoons cheese and roll up. Serve with Black Bean and Tomato Salsa and sour cream.

• Kitchen Note: Chipotle peppers are smoked jalapenos with a fiery taste that are canned in adobo sauce. Look for them in the Hispanic section of large supermarkets and in specialty stores.Two Easy Ways to Heat Tortillas: Microwave: Stack 4 tortillas between damp paper towels and microwave on high for 30 seconds, or until hot and pliable. Oven: Preheat oven to 300 degrees F. Stack tortillas (about 4 in a batch) and wrap tightly in foil. Place in oven for 5 to 10 minutes, or until warm.