Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        vegetable cooking spray
   1      medium        onion -- chopped
   1                    green pepper -- chopped
   2      medium        tomatoes -- chopped
   1      cup           salsa -- divided
   1      cup           frozen whole-kernel corn
     1/2  teaspoon      black pepper
     3/4  cup           canned pinto beans -- drained
   1      tablespoon    taco seasoning mix -- dry
   8                    flour tortillas -- 8 inches across
     3/4  cup           shredded reduced-fat cheese
   4                    eggs
   4                    egg whites

Preparation:

Coat a large skillet with cooking spray. Add onion and green pepper and saut‚ over medium-high heat until tender. Add tomato, 3/4 cup salsa, corn, and black pepper. Heat thoroughly and set aside. Place beans, taco seasoning mix and remaining salsa in blender or food processor, and blend until smooth. Spread about 2 tablespoons of the bean mixture on each tortilla. Sprinkle tortillas evenly with cheese. Combine eggs and egg whites; beat well. Coat a nonstick skillet with cooking spray and place over medium heat until hot. Add egg mixture and cook, stirring often, until the mixture is firm but still moist. Spoon the egg mixture evenly over the tortillas and then spoon the vegetable mixture evenly over eggs. Roll up the tortillas and secure them with toothpicks, if necessary. Garnish with more salsa if desired, and serve immediately. Preparation time: 15 minutes Cooking time: 7 to 10 minutes

Nutritional Information:

Calories: 272 Carbohydrates: 38 g Protein: 14 g Fat: 7 g Saturated Fat: 2 g Soduim: 496 mg Fiber: 5 g Serving size: 1 tortilla