In a small mixing bowl, add fat-free salsa and reduced-fat sour cream. Stir to mix well. Place in refrigerator to later.
Prepare a large non-stick skillet by spraing with non-stick cooking spray.
Place the prepared skillet over medium/high heat.
In the skillet, add poblano chile pepper and onion. Saute approximetly 5 - 7 minutes, or until they soften a little.
In the meantime, in a medium sized mixing bowl, add eggs, whisk in salt, ground cumin, and cayenne pepper.
In the skillet, add the egg mixture, and using a spatula, cook and scramble approximately 10 - 12 minutes, or until eggs are fully cooked.
Cut a sheet of aluminum foil into a squares, a few inches larger than the tortillas to wrap the burritos later.
Place a tortilla on an aluminum foil square, Add ½ cup of the egg mix in the center across the tortilla.
Add 2 tablespoons of the sour cream mix on top, and then top with cheese.
Fold the burrito, then wrap the aluminum foil around it.
On a baking sheet, arrange the wrapped burritos in a single layer.
In preheated oven, bake approximately 10 - 15 minutes, or until burritos are heated through.
Notes
Adjust the ingredients to you tastes. You could use green bell peppers, jalapeno peppers, corn, or whatever you wish.6 Points®MyWW Points: 11 Green PlanWe are not associated with Weight Watchers/WW in any way. Double check points on their official calculator.