BODYBUILDING.COM'S RECIPE OF THE WEEK!

Breakfast Enchiladas

Makes:
4 servings
Ingredients:
*	8 whole wheat tortillas 
*	1 cup grated non/lowfat cheese 
*	1 cooked potato, diced 
*	1/3 cup green pepper, chopped 
*	1/3 cup onion, chopped 
*	2 whole mushrooms, sliced 
*	1/2 teaspoon black pepper 
*	2 cups fat-free egg substitute or 16 egg whites 
*	1 can tomato sauce 
*	1 cup water 
*	1 tablespoon chili powder 
*	1 1/2 tablespoons unbleached flour 

Directions:
*	Coat a large nonstick skillet with nonstick cooking spray
(nonfat). Preheat over medium-high heat. Add potatoes, green peppers,
onions, mushrooms, and black pepper to skillet, and stir for 2-4 minutes. 
*	Reduce heat to medium-low, and add the egg substitute or egg
whites. Cook for 1-2 minutes without stirring. Then, gently scramble, cook
for 1-3 additional minutes. Remove the skillet from the heat, and cover to
keep warm. 
*	To make the sauce, place the tomato sauce, 3/4 cup of the
water, and chili powder in skillet. Place over medium-high heat, and bring
to a boil. 
*	Combine flour and remaining 1/4 cup of water in a jar, and
shake until smooth. Slowly stir in the flour mixture to the tomato sauce,
and cook until bubbly. Reduce heat to low to keep sauce warm. 
*	Coat a baking dish (9-x-13-inch) with nonstick cooking spray
(nonfat), and set aside. Using tongs, dip a tortilla in sauce for 5-10
seconds, coating both sides. Lay the tortilla on a flat surface, and spoon
1/3 cup of filling along the bottom. Roll the tortilla up and place seam
side down in dish. Repeat with the remaining tortillas. 
*	Pour the leftover sauce over the filled tortillas, and
sprinkle with the cheese. Bake at 375 degrees F for 9-12 minutes. 

Nutritional Information:
*	Serving size: 2 enchiladas 
*	Calories: 285 
*	Fat: 1.5 g 
*	Cholesterol: 10 mg 
*	Protein: 30 g 
*	Fiber: 4.5 g 
*	Sodium: 250 mg