Christine'S Breakfast Burrito

• cooking spray
• 8 large button mushrooms, sliced
• 4 large eggs
• 2 egg whites
• 1/2 cup skim milk
• 2 cans fat-free refried beans
• 8 10-inch fat-free flour tortilla
• 8 slices kraft 2% Milk Cheese Singles, thinly sliced
• 2 green onions, thinly sliced
• 1 medium tomato, seeded and diced
• 8 tablespoons low-fat sour cream

1. 1.tver medium -high heat, warm a large non-stick skillet, sprayed with cooking spray. Add mushrooms and saute till softened.
2. 2.tn a medium bowl, whisk together eggs and egg whites, then add milk and whisk. Add to skillet and scramble cook them.
3. 3.thile eggs are cooking, in a microwave-safe bowl, warm refried beans in microwave (covered) for about 3-4 minutes or
4. until warmed, stirring occasionally.
5. 4.tn microwave, warm tortillas for about 5-10 seconds to make them more flexible. Place 1/2 cup refried beans on the
6. bottom third of the tortilla. Add about 1/2 cup egg scramble (1/8 of the total mixture).
7. 5.tdd cheese over hot eggs, add green onions, tomato and 1/2 Tbs of sour cream.
8. 6.to roll, fold each of the sides in over mixture, then fold the bottom end and roll. Slightly press with seam side down to seal.
9. Top with the other 1/2 Tbs sour cream and serve.

cooking spray, button mushrooms, eggs, egg whites, milk, beans, flour tortilla, milk cheese singles, green onions, tomato, lowfat sour cream

Taken from www.epicurious.com/recipes/member/views/christines-breakfast-burrito-1209670 (may not work)