2 medium fresh poblano chile peppers, seeded and chopped*
3⁄4 cup canned black beans, rinsed and drained
3⁄4 cup frozen corn, thawed
1⁄3 cup tomato salsa or green salsa
1⁄2 teaspoon ground cumin
1⁄2 teaspoon chili powder
Dash ground black pepper
6 8-inch whole grain tortillas, warmed
3⁄4 cup crumbled queso fresco or shredded reduced-fat Monterey Jack cheese (3 ounces)
1⁄4 cup snipped fresh cilantro
1⁄2 cup tomato salsa or green salsa (optional)
1 In a large skillet heat 1 teaspoon of the oil over medium heat. Add chile peppers; cook about 3 minutes or just until tender, stirring occasionally. Stir in drained beans, corn, 1⁄3 cup salsa, cumin, and chili powder. Cook and stir about 2 minutes or until heated through. Remove vegetable mixture from skillet.
2 In a medium bowl whisk together eggs, salt, and black pepper. In the same skillet heat the remaining 1 teaspoon oil over medium heat. Pour in egg mixture. Cook over medium heat, without stirring, until mixture starts to set on the bottom and around edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so that the uncooked portion flows underneath. Continue cooking for 2 to 3 minutes or until egg mixture is cooked through but still glossy and moist. Remove from heat immediately. Gently fold in vegetable mixture.
3 Spoon about 2⁄3 cup of the egg mixture down the center of each warm tortilla. Top with cheese and cilantro. Fold in opposite sides; roll up tortillas. To serve, cut burritos in half diagonally and, if desired, serve with 1⁄2 cup salsa.
PER SERVING: 297 cal., 12 g total fat (4 g sat. fat), 216 mg chol., 602 mg sodium, 29 g carb., 12 g fiber, 20 g pro.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.