Egg and Cheese Breakfast Tacos with Homemade Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Corn tortillas have a fraction of the sodium in flour ones, and they also contribute a pleasingly chewy texture. Round out breakfast with fresh mango slices. Ingredients:
1 cup chopped tomato |
1/4 cup chopped red onion |
2 tablespoons chopped fresh cilantro |
1 teaspoon minced jalapeno pepper |
1/4 teaspoon kosher salt |
4 teaspoons fresh lime juice, divided |
1 teaspoon minced garlic, divided |
1 cup organic refried beans |
1/4 teaspoon ground cumin |
1 tablespoon 1% low-fat milk |
6 large eggs, lightly beaten |
cooking spray |
1/4 cup chopped green onions |
8 (6-inch) corn tortillas |
1/2 cup (2 ounces) shredded monterey jack cheese with jalapeno peppers |
8 teaspoons reduced-fat sour cream |
Directions:
1. Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic. Combine beans, remaining 2 teaspoons juice, remaining 1/2 teaspoon garlic, and cumin in another bowl.
2. Combine milk and eggs in a medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; sauté 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly. Remove from heat.
3. Warm tortillas according to package directions. Spread 1 tablespoon bean mixture on each tortilla. Spoon about 2 tablespoons egg mixture down center of each tortilla. Top each tortilla with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.
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