From the Kitchen of: Bonnie
Source: Company's Coming Sandwiches & Wraps
| 1 | large | onion, halved lengthwise and thinly sliced |
| 1 | medium | green pepper, slivered |
| 1 | medium | yellow pepper, slivered |
| 1/3 | cup | water |
| 14 | oz. can | beans in tomato sauce (or refried beans) |
| 1 1/2 | cups | grated Monterey Jack cheese |
| 1 1/2 | cups | shredded lettuce, lightly packed |
| 2 | medium | tomatoes, diced |
| 9 | large | eggs |
| 3 | tbsp. | water |
| 1/4 | tsp. | chili powder |
| 1/8 | tsp. | cayenne pepper |
| sprinkle | salt | |
| sprinkle | pepper | |
| 6 | flour tortillas (9 inch size) | |
| 1/3 | cup | salsa (mild, medium or hot) |
Heat beans in small saucepan until hot.
Arrange cheese, lettuce and tomato in separate bowls.
Combine next 6 ingredients in medium bowl. Beat lightly. Pour into greased, heated frying pan. Cook and stir until eggs are set. Turn into separate bowl.
Wrap tortillas in foil. Heat in 350° F oven for 8 to 10 minutes until warmed but still soft.
Spoon eggs, beans, onion mixture, cheese, lettuce, tomato and salsa into tortillas. Roll up, folding in 1 end as you roll.
Makes 6.