INGREDIENTS
4 flour tortillas (10 inch)
OR flavored flour tortillas
1 1/2 cups liquid egg substitute
OR 6 large eggs, beaten
1/4 cup chopped fresh cilantro
2 teaspoons ground cumin
1 1/2 tablespoons fresh or bottled
minced garlic
1 teaspoon ground coriander
1/2 teaspoon salt
1 tablespoon vegetable or olive oil
2/3 cup bottled salsa
preferably guajillo or chipotle
OR tomatillo
4 ounces adzuki or garbanzo or
lentil sprouts (or a combination)
4 ounces sunflower sprouts or snow
pea sprouts OR red clover sprouts
(or a combination)
1/4 cup shredded cheddar cheese
INSTRUCTIONS
Look for packages of fresh sprouts at specialty produce
markets or large supermarkets.
If the only sprouts available are alfalfa and mung, use a
combination.
Preheat oven to 350 degrees. Wrap tortillas in aluminum foil
and heat in oven until warmed through, 10 to 12 minutes.
Or, wrap in damp paper
towels; set aside to warm after filling is cooked.
To warm, heat in microwave oven on HIGH power
until warmed, 40 seconds to 1 minute.
In medium bowl, combine egg substitute or eggs, cilantro,
cumin, garlic, coriander and salt; mix well.
In large nonstick skillet, heat oil over medium-high heat.
Add egg mixture and stir-fry until eggs are softly set,
2 to 3 minutes.
Add salsa and stir-fry 1 minute.
Add sprouts and stir-fry until sprouts are just heated through,
1 minute.
To serve, spoon mixture down center of warm tortillas;
top with cheese.
Fold edges over filling and roll up.
4 SERVINGS LACTO