Egg and Cheese Breakfast Tacos with Homemade Salsa
4 servings (serving size: 2 tacos)
Photo: Randy Mayor; Styling: Leigh Ann Ross
1 cup chopped tomato
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 teaspoon minced jalapeño 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
1/4 cup chopped green onions
8 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 teaspoons reduced-fat sour cream
How to Make It
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.
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These are yummy. I cheated a bit and used up some salsa I already had. I also had to substitute some black beans I mashed up (what? no refried beans in the cupboard?). I diced up a ripe avocado for those who wanted it. Would definitely make these again.
We just made these this morning and thought they were fabulous! Pretty much followed the recipe, but made the refried beans from some left-over cuban black beans and added the called-for recipe ingredients. We used a little extra lime juice, too, and it added a nice pop! Even took a picture 'cause they were so pretty!
These were DELICIOUS! I followed the recipe to a T and would definitely make it again! The 6 & 4 yo loved it (the hubs, too) so that's always a bonus. We ate these for dinner, but I ate some leftovers for breakfast and it was great for that, too. I think the homemade salsa really makes this recipe shine, and I didn't miss the sour cream!