1. Place refried beans in a nonstick frying pan and add chiles; cook over medium heat, stirring often, until bubbly (3-4 minutes). Meanwhile, in a large bowl, beat eggs, egg whites, and cornstarch until well blended. Stir in cilantro and 3 tablespoons of the salsa. 2. Push the beans to one side of the pan. Pour egg mixture into cleared area and cook over medium to medium high heat, stirring often, until eggs are softly set (about 4 minutes). 3. For each burrito, spoon 1/6th each of the beans and eggs in the center of a tortilla, sprinkle with 1/6 of the cheese, then roll to enclose. Serve each burrito, seam side down, on a warm plate. Add yogurt and salsa to taste. Garnish with lime wedges. Recipe By : Sunset Low-Fat Mexican Cookbook
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|Serving Size: 1 Serving (413g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 163 (42%)|
|Amt Per Serving||% DV|
|Total Fat 18.1g||24 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 707.2mg||218 %|
|Sodium 744.1mg||26 %|
|Potassium 779.1mg||21 %|
|Total Carbohydrate 15.6g||5 %|
|Dietary Fiber 3.4g||14 %|
|Sugars, other 12.1g|
|Protein 40.5g||58 %|
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Calories per serving: 385
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