Breakfast Tortilla Stack

1. 1

   Prepare salsa: In cup of ice water, soak chopped onion 10 minutes; drain well.

2. 2

   In small bowl, combine onion, tomato, and cilantro; set aside.

3. 3

   In medium bowl, with wire whisk or fork, beat whole eggs, egg whites, 1/8 teaspoon salt, and 1/8 teaspoon freshly ground black pepper until blended.

4. 4

   Spray 10-inch nonstick skillet with cooking spray; heat on medium 1 minute.

5. 5

   Pour egg mixture into skillet; cook about 5 minutes or until egg mixture is set but still moist, stirring occasionally.

6. 6

   Meanwhile, in microwave-safe small bowl, mix beans and chipotle chile.

7. 7

   Cover with vented plastic wrap; heat in microwave on High 1 minute or until hot.

8. 8

   Place stack of tortillas between damp paper towels on microwave-safe plate; heat in microwave on High 10 to 15 seconds to warm.

9. 9

   To serve, layer each tortilla with eggs, beans, and salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.