Mexican-Style Breakfast is an easy and quick (15) minute skillet recipe. It is also a low calories, low fat, low cholesterol, low sugars, low carbohydrates, vegetarian, diabetic-friendly and Weight Watchers (6 SmartPoints), (5 PointsPlus) recipe. Main ingredients include: Egg substitute, diced tomatoes and green chiles, pinto beans, corn tortillas and shredded cheese. Makes: (4) servings. This would be a great weekend breakfast or brunch option. Mexican-Style Breakfast will be loved by all of your family, friends and guests.
Non-Stick cooking spray
4 (6 inch) corn tortillas, cut into bite-size pieces
1 (15 oz) can whole pinto beans, drained, rinsed
1 (10 oz) can diced tomatoes & green chiles,
undrained (Such as Ro-Tel or other brand)
1 cup liquid egg substitute
1/2 cup reduced-fat shredded Colby-Jack cheese
1. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Add tortillas and beans; cook 2 to 3 minutes or until hot. Add undrained tomatoes; stir to combine.
2. Push bean mixture to one side of skillet. Add in egg substitute; cook without stirring until edges and bottom begins to set. Gently turn to scramble; continue cooking until set. Combine with the bean mixture. Top with the shredded cheese.
YIELD: 4 servings.
Serving Size: About 1 cup per serving.
Weight Watchers (6 SmartPoints), (5 PointsPlus)
Carb Choices: 2
Calories: 211, Total Fat: 4g, Saturated Fat: 2g, Cholesterol: 8mg, Sodium: 597mg, Sugars: 2g, Fiber: 6g, Carbohydrates: 27g, Protein: 15g
Original recipe and image from ConAgra Foods. http://www.ro-tel.com/recipes-Easy-Mexican-Egg-Scramble-6526.html
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