Makes 2 Serving(s)
1 cup egg substitute
4 tablespoons prepared salsa
2 corn tortillas
¼ bunch cilantro, minced
1 teaspoon minced garlic
½ cup refried beans, vegetarian & low fat
½ bag Veggie Shreds Pepper Jack Flavor or substitute 2 Veggie Slices Pepper Jack Flavor (or simply substitute the Veggie Block with your favorite Galaxy product)
1 pinch kosher salt
2 tablespoons reduced fat sour cream
Nonstick vegetable oil spray
Preheat oven to 400 degrees.
Spray a sheet pan or cookie sheet with nonstick vegetable spray. Place corn tortillas on top of sheet pan. Spread refried beans on the surface of the tortilla, and place in the oven. It should take about 8 minutes to heat through.
Meanwhile, mix eggs, salt, garlic and milk in a medium size bowl with a whisk. Scramble over medium heat in a sauté pan.
Right before the eggs are done, add in about half of the chopped cilantro. Stir to incorporate, and remove from heat.
Remove the tortillas from the oven and spread the eggs on top of the refried beans. Spoon salsa over eggs.
Place Veggie Pepper Jack on top of the salsa and egg mixture. Put back in the oven to melt the Veggie Pepper Jack and finish warming everything through, about 5 minutes.
Remove from oven and place on the plate. Garnish with sour cream and the reserved cilantro.
Chef’s Note: You can add chicken, shrimp or pork tenderloin to this recipe.