Mexican Scrambled Eggs & Salsa

habanero

1 can progresso black beans; drain
1 cup roma tomatoes; chopped small
1/2 cup corn
4 green onions; *
2 tablespoon fresh cilantro; chopped
3 dash chile habanero sauce; or to
1/2 teaspoon cumin
1/8 teaspoon salt
2 tablespoon orange juice
1/2 teaspoon arrowroot
1 teaspoon olive oil
1/8 pkg toasted sesame oil
1 onion; diced
1 serrano chile pepper; thinly
3 roma tomatoes; chopped
1 tablespoon fresh cilantro
6 eggs; or equivalent of
1 egg substitute
1/2 cup plain yogurt; strained
1 fresh chopped cilantro
1 hot corn tortillas

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)