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PREPARATION
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1.
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In a 10-inch nonstick skillet heat oil over medium.
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2.
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Add onion; cook about 4 minutes or until softened.
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3.
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Add garlic; cook 30 seconds more.
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4.
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Remove from heat.
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5.
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Stir beans, cumin, salt, oregano, and cayenne pepper into the onion mixture; mash with the back of a spoon.
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6.
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Return to heat and stir in the water, continuing to mash the beans.
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7.
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Simmer until beans are thick and of spreading consistency (mixture won"t be completely smooth).
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8.
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Remove from skillet; keep warm.
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9.
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Rinse and dry the skillet; coat with cooking spray.
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10.
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Heat skillet over medium.
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11.
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In a large bowl whisk together eggs and egg whites.
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12.
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Add egg mixture to skillet and cook, without stirring, until eggs begin to set on bottom and around edges.
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13.
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With a spatula, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath.
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14.
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Continue cooking 2 to 3 minutes or until cooked through but still glossy and moist.
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15.
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Warm the tortillas by placing tortillas between paper towels.
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16.
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Microwave on high 20 to 40 seconds or preheat oven to 350 degrees F.
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17.
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Wrap tortillas in foil.
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18.
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Bake for 10 minutes.
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19.
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To serve, spread bean mixture on warmed tortillas; top with cooked eggs.
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20.
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Sprinkle with cheese.
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21.
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Fold in half.
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22.
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Top with pico de gallo.
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