Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield:
4 servings (serving size: 2 tacos)

Fresh-made salsa tastes more vibrant than bottled, and you control the added sodium. The cheese and sour cream add salty notes to these tacos. 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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

daneanp's Review

tara31
October 26, 2014
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.

tara31's Review

pajamas7
November 12, 2011
So delicious and simple to make! Followed the recipe except for using egg substitute and reduced fat cheddar to cut fat and calories.

user's Review

WadeChartier
July 16, 2011
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!

mezwiz's Review

daneanp
July 11, 2011
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!

pajamas7's Review

mezwiz
May 16, 2011
Yumm...everyone loved this recipe. Even my kids.

Pudding's Review

user
June 22, 2010
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.

WadeChartier's Review

Pudding
May 21, 2009
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.