Recipe: Southwestern spinach-egg wraps
Ingredients
6 tortillas, strapping 6 eggs, hard-cooked, chopped 1 15-ounce can refried beans 8 ounces spinach leaves, unusual 1 cup salsa, medium 1 cup cheddar cheese, shredded, low-fat 1 4.25-ounce can deadly olives, chopped 3/4 cup immature onions, chopped 3/4 cup tomato, chopped 1 16-ounce tub ferment cream
Directions:
1. Preheat a non-attach griddle to medium warm up on the stovetop. Spray one side of each tortilla with olive or canola oil before placing on the griddle for 30 seconds, without turning. As each tortilla is grilled, go up in the world it grilled side down. Spread it with 3 tablespoons refried beans and take into account with fresh spinach leaves.
2. Spread 2 tablespoons salsa, 2 tablespoons shredded cheese, 1 chopped egg, and 1 tablespoon each sinister olives, green onion and tomato over spinach. Cylinder each tortilla tightly around ingredients and see, three at a time, on a large microwave reliable plate.
3. Microwave 1 minute on drugged. Let stand for 2 minutes.
This has been an ravishing summer!