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Scrambled Eggs And Vegetable Burritos


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Vegetable cooking spray

2 small onions, thinly sliced and separated into rings

1 small green pepper, thinly sliced

2 cups seeded, chopped tomato

1 1/4 cups no-salt-added salsa, divided

1 cup canned no-salt-added whole-kernel corn

1/2 teaspoon cracked black pepper

3/4 cup canned no-salt-added pinto beans, drained

1 tablespoon taco seasoning mix

8 (8-inch) flour tortillas

3/4 cup (3 ounces) shredded reduced-fat Cheddar cheese

4 eggs

4 egg whites

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