2 tablespoons taco seasoning mix
6 eggs
2 tablespoons water
6 (8-inch) flour tortillas, warmed
3/4 (3 ounces) cup Cheddar Cheese, shredded
1 cup shredded Romaine lettuce
1 large tomato, seeded, chopped (about 1 cup)
Stir together sour cream and taco seasoning mix in small bowl; set aside. Beat eggs and water with wire whisk in medium bowl until well beaten. Pour eggs into 10-inch skillet sprayed with no stick cooking spray. Cook over medium-low heat, stirring occasionally, until eggs are set (3 to 5 minutes).
To assemble burritos, spread about 2 tablespoons sour cream mixture over each warm tortilla. Top with 1/6 eggs, 2 tablespoons cheese, 2 tablespoons lettuce and about 2 tablespoons tomato. Roll up tightly; serve warm.
Makes 6 servings.
TIP: If desired, serve burritos with salsa and additional sour cream and cheese.