Egg and Cheese Breakfast Tacos with Homemade Salsa

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.

So delicious and simple to make! Followed the recipe except for using egg substitute and reduced fat cheddar to cut fat and calories.

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!

Yumm...everyone loved this recipe. Even my kids.

Yum! I made with 7" flour tortillas (it made 7 wraps), used a chipotle instead of a jalapeno and extra red onion instead of the green. I omitted the sour cream. The homemade salsa was delicious.

My husband & I have this all the time for dinner and we use fresh eggs from a local farm. I substitute flour tortillas and I also triple the amount of cumin. This is a casual night dish.