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.

Recipe by Oxmoor House August 2011


Recipe Summary test

4 servings (serving size: 2 tacos)


Ingredient Checklist


Instructions Checklist
  • 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 tortilla with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.

Chef's Notes

Fresh-made salsa tastes more vibrant than bottled, and you control the added sodium, but you can also substitute fresh salsa from the grocery store, if you like. You'll find it in refrigerated tubs in the produce section.


Cooking Light Gluten-Free Cookbook

Nutrition Facts

334 calories; fat 13.3g; saturated fat 5.5g; mono fat 4.2g; poly fat 2.3g; protein 19g; carbohydrates 34g; fiber 6.5g; cholesterol 289mg; iron 2.9mg; sodium 407mg; calcium 201mg.