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| 3/4 Tasse | Sour cream (regular, light or non-fat) |
| 2 Esslöffel | Taco seasoning mix |
| 6 | eggs |
| 6 | Flour (8-inch) tortillas, heated |
| 3/4 Tasse | cheddar cheese shredded |
| 1 Tasse | romaine lettuce shredded |
| 1 mittel | Ripe tomato, seeded, chopped |
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In small bowl stir together sour cream and taco seasoning mix; set aside. In medium bowl whisk eggs with 2 tablespoons water until well-beaten. Pour eggs into 10-inch skillet sprayed with no-stick cooking spray. Cook over medium low heat, stirring occasionally, until eggs are set (3-5 minutes). To assemble burritos, spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with 1/6 eggs, cheese, lettuce and tomato. Roll up tightly; serve warm.
Northwest News Home & Garden by Karen Diefendorf www. Nwnews. Com Cinco de Mayo recipe
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