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Vegetable cooking spray
2 containers (4 oz. each) egg substitute, thawed if necessary
1/2 tsp. chili powder
1/2 tsp. cumin
3 cups hot cooked brown rice
1 can (16 oz.) fat-free refried beans, divided
1 cup (4 oz.) shredded low-fat Monterey Jack or low-fat Cheddar cheese, divided
12 corn tortillas, warmed
Salsa (optional)
1 can (4 oz.) chopped green chiles (optional)
Heat large skillet coated with cooking spray over medium-high heat until hot. Add egg substitute, chili powder and cumin; scramble until set. Stir in rice. Remove from heat; set aside. Spoon 1/4 cup beans into each tortilla; top with 2 Tbsp. eggs, 2 Tbsp. cheese, salsa and green chiles, if desired. Top with salsa or add chiles to mixture for a spicier version. (Courtesy of the USA Rice Federation)
Serves 6
| Calories: | 363 |
| Total Fat: | 5g |
| Cholesterol: | 11mg |
| Sodium: | 423mg |
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