Egg and Cheese Breakfast Tacos with Homemade Salsa

Ingredients:

• 1 C chopped tomato
• 1/4 C chopped red onion
• 2 Tbsp chopped fresh cilantro
• 1 tsp minced jalapeño pepper
• 1/4 tsp kosher salt
• 4 tsp fresh lime juice, divided
• 1 tsp minced garlic, divided
• 1 C organic refried beans
• 1/4 tsp ground cumin
• 1 Tbsp 1% low-fat milk
• 6 large eggs, lightly beaten
• Cooking spray
• 1/4 C chopped green onions
• 8 (6-inch) corn tortillas
• 1/2 C (2 ounces) shredded Monterrey Jack cheese with jalapeño peppers
• 8 tsp reduced-fat sour cream

Directions:

• 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.
• 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.
• 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 serving with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.

Author: CookingLight.com

Nutritional Facts:

• Calories - 334
  

Rating:

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