Protein: 28 g
Carbs: 40 g
Fat: 10 g
Saturated Fat: 5 g
Sodium: 965 mg
Fiber: 8 g
This popular breakfast dish gets a healthy makeover! It's easy to make and just splendid!
1 corn toritlla
1/2 cup egg substitute
1/4 cup fat-free refried beans
1/2 cup diced bell pepper
1/4 cup sliced mushrooms
2 tablespoons chopped black olives
1/2 cup enchilada sauce
1/4 reduced-fat shredded cheese
2 tablespoons fat-free sour cream
||Place bell peppers, olives and mushrooms in a pan and saute until peppers are tender-crisp. Set aside.
||Scramble egg substitute until cooked through. Warm beans and enchilada sauce.
||Warm or lightly toast tortilla. Spread with beans and top with egg substitute, veggies, cheese and enchilada sauce.
||Top with sour cream and enjoy!