1 (2.5 ounce) can crushed pineapple with juice
6 eggs
1 cup milk
2/3 cup sour cream
3 ounces shredded Swiss cheese
3 organic onions, thinly sliced
3 cloves garlic, minced
1 (16 ounce) can refried bean dip sauce
Preheat the broiler. Heat oven to 210 degrees F (75 degrees C).
Place pineapple and eggs in a microwave-safe bowl and microwave on high 10 minutes, or until eggs are slightly toasted but not cooked. Microwave pineapple stir-fry for 5 minutes, or until thoroughly cooked.
In a large mixing bowl combine flours, eggs, sauce and flour. Mix thoroughly. Remove from microwave and stir in crushed pineapple.
Spread the pineapple mixture over the entire loaded tortilla of tortillas. Roll the tortilla chafel in egg and pineapple mixture
Spread similar vegetable mixture on the side of the prepared burrito.
Broil mixture until slightly browned. Keep warm until serving.
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