Created by: Chef Keith Snow
1 cup baby spinach leaves (or any other green)
1 egg white
1/4 cup tomato, diced
1/4 cup Bush’s black beans (canned – drained and rinsed)
1 tbsp grated cheddar or mozzarella cheese
1 tbsp salsa 1 whole wheat tortilla or lo-carb tortilla
1. Pre-heat the oven to 350 degrees.
2. Mix the egg and egg white and scramble them quickly in a small frying pan. Fold in all the other ingredients. Place this mixture in the middle of the tortilla. Wrap the two sides over tightly and place the roll, seam side down, on a lightly oiled cookie sheet.
3. Bake at 350 for about 6 minutes until the tortilla is crisp and the filling is heated through. Serve with a green salad and/or tomatoes tossed in a light vinaigrette.