Thin egg crêpes replace tortillas in a high-protein version of a Mexican favorite. The recipe is great for brunch because everything can be assembled the day before, then baked just before serving.
    10 medium eggs
    ½ cup chopped onion
    1 tsp. ground cumin
    1½ cups cooked pinto beans
    1 tsp. minced garlic
    1 cup water or vegetable broth
    1 cup cooked brown rice
    1½ cups prepared salsa
    ½ cup reduced-fat Monterey Jack cheese

    1. Whisk eggs with 6 Tbs. water in bowl. Season with salt and pepper, if desired. Heat 8-inch nonstick skillet coated with cooking spray over medium heat. Pour ¼ cup egg mixture into skillet, and swirl to coat bottom completely (like a crêpe). Cook 2 to 3 minutes, or until egg is firm in center. Slide onto paper-towel-lined plate. Top with paper towel. Repeat with remaining eggs to make 12 thin egg crêpes, then cool.
    2. Wipe out skillet, coat with cooking spray, and heat over medium heat. Add onion and cumin to skillet, cover, and cook 3 minutes, or until onion is soft. Add pinto beans, garlic, and water or vegetable broth. Cover, and simmer 5 minutes. Mash some beans to thicken sauce; add cooked brown rice and ½ cup prepared salsa. Cook 5 minutes more, or until only a little liquid remains.
    3. Roll ¼ cup filling in each egg crêpe, and place in large baking dish coated with cooking spray. Pour 1 cup prepared salsa down center of enchiladas, and sprinkle with Monterey Jack cheese. Bake 15 minutes at 350°F, or until enchiladas are heated through and cheese has melted.

    Calories: 260
    Protein: 17 g
    Total Fat: 10 g
    Saturated Fat: 4 g
    Carbohydrates: 25 g
    Cholesterol: 280 mg
    Sodium: 748 mg
    Fiber: 6 g
    Sugar: 4 g