Egg and Cheese Breakfast Tacos with Homemade Salsa

By Tamipri

Ingredients

• Round out this breakfast with fresh mango slices.
• 1 c. chopped tomato
• 1/4 c. chopped red onion
• 2 Tb. chopped fresh cilantro
• 1 tsp. minced jalapeno 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 Tb. 1% low-fat milk
• 6 large eggs, lightly beaten
• 1/4 c. chopped green onions
• 8 (6") corn tortillas
• 1/2 c. shredded Monterey Jack cheese with jalapeno peppers
• 8 tsp. reduced-fat sour cream

Details

Servings 4

Preparation

Step 1

Combine first 5 ingredients in a small bowl. Stir in 2 tsp. juice and 1/2 tsp. garlic. Combine beans, remaining 2 tsp. juice, remaining 1/2 tsp. 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; saute 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 Tb. bean mixture on each tortilla. Spoon about 2 Tb. egg mixture down center of each tortilla. Top each serving with 1 Tb. tomato mixture, 1 Tb. cheese, and 1 tsp. sour cream.

Each serving=334 calories