Title: Mexican Scrambled Eggs & Salsa~
Categories: Mexican Egg Sauce Breakfast
Yield: 1 Servings

1	cn	Progresso black beans; drain
1	c	Roma tomatoes; chopped small
1/2	c	Corn
4		Green onions; *
2	tb	Fresh cilantro; chopped
3	ds	Chile habanero sauce; or to
1/2	ts	Cumin
1/8	ts	Salt
2	tb	Orange juice
1/2	ts	Arrowroot
1	ts	Olive oil
1/8	pk	Toasted sesame oil
1		Onion; diced
1		Serrano chile pepper; thinly
3		Roma tomatoes; chopped
1	tb	Fresh cilantro
6		Eggs; or equivalent of
		Egg substitute
1/2	c	Plain yogurt; strained
		Fresh chopped cilantro
		Hot corn tortillas

Recipe by: Graham Kerr * Thinly slice the white parts. Angle cut the green parts and set aside.

A colorful spicy salsa without the cholesterol!

Combine beans, tomatoes, corn, white parts of green onions, cilantro, chile sauce, cumin, salt, and orange juice in a bowl. Drain and reserve the juice from the combined ingredients. (about 2 minutes) Mix arrowroot with a tiny amount of water. Pour arrowroot mixture into reserved juice. Heat to thicken. Heat olive oil and toasted sesame oil in a frypan. Add diced onion and saute over medium heat. Add serrano chile and continue sauteing. Add tomatoes, cilantro and eggs or egg substitute. Shake eggs down into the pan and leave alone. Push to center once in a while. Let cook until set. Mix the yogurt and chopped cilantro. (This will be used as the topping ~ like sour cream) Pour heated sauce over salsa. (this makes it shiny)

To serve: Take a spoonful of eggs and place on a hot tortilla. Place another tortilla on top and another spoonful of egg mixture. Take a heap of salsa and place around the sides of the tortilla and a dollop of "sour cream" on top of the eggs.

Per serving: Calories 372; fat 3 g (8% calories from fat)

Typed for you by Marjorie Scofield 10/11/95

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