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.
YIELD: SERVES 6
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
- 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.
- 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.
- 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.
GLUTEN-FREE
NUTRITION INFORMATION
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
