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