Breakfast Tortilla Stack

• 1/4 c. Chopped red onion
• 2 medium ripe tomatoes
• 1/4 c. loosley packed fresh cilantro leaves
• 4 large eggs
• 4 large egg whites
• salt and pepper
• 1 c. fat-free refried beans
• 1/4 tsp. ground chipotle chile
• 4 whole wheat tortillas

1. Prepare salsa: In cup of ice water, soak chopped onion 10 minutes; drain well.
2. In small bowl, combine onion, tomato, and cilantro; set aside.
3. In medium bowl, with wire whisk or fork, beat whole eggs, egg whites, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until blended.
4. Spray 10-inch nonstick skillet with cooking spray; heat on medium 1 minute.
5. Pour egg mixture into skillet; cook about 5 minutes or until egg mixture is set but still moist, stirring occasionally.
6. Meanwhile, in microwave-safe small bowl, mix beans and chipotle chile.
7. Cover with vented plastic wrap; heat in microwave on High 1 minute or until hot.
8. Place stack of tortillas between damp paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.
9. To serve, layer each tortilla with eggs, beans, and salsa.

red onion, tomatoes, loosley packed fresh cilantro, eggs, egg whites, salt, beans, ground chipotle chile, whole wheat tortillas

Taken from www.delish.com/recipefinder/breakfast-tortilla-stack-recipe (may not work)