Bandito Burrito Bake

Course : Eggs
Serves: 6
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16 ounces salsa -- divided
1 tablespoons butter
1 small onion -- finely chopped
8 large egg -- beaten
11 ounces corn with red and green peppers -- drained
6 tortillas flour tortillas -- 8-inch
2 cups mexican cheese blend -- shredded

Preparation / Directions:

Preheat the oven to 425. Coat a 9 x 13" baking dish with nonstick cooking spray. Spread 1 cup salsa over the bottom of the baking dish. Melt the butter in a large skillet over medium-high heat. Add the onion and saute for 1-2 minutes, or until tender. Add the eggs and corn and scramble the eggs for 1-2 minutes or until firm. Place an equal amount of the egg mixture across the center of eath tortilla and roll up. Place seam side down in the baking dish. Drizzle the remaining salsa over the tortillas and sprinkle with the cheese. Bake for 10-12 minutes, or until bubbly and the cheese has melted. Serve immediately.


Nutritional Information:

2433 Calories (kcal); 80g Total Fat; (29% calories from fat); 96g Protein; 339g Carbohydrate; 1527mg Cholesterol; 5680mg Sodium

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