Photo: Oxmoor House
4 servings (serving size: 2 tacos)

This versatile dish can be served for breakfast, lunch, or dinner.

How to Make It

Step 1

Combine first 3 ingredients in a medium bowl, stirring with a whisk.

Step 2

Combine onion and next 6 ingredients in another medium bowl, stirring with a spoon. Add rice; stir gently. Cover and keep warm.

Step 3

Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add egg mixture to pan; cook over medium heat 2 minutes. Do not stir until mixture begins to set on bottom. Draw a heat-resistant spatula through egg mixture to form large curds. Do not stir constantly. Egg mixture is done when thickened, but still moist. Remove from heat.

Step 4

Warm tortillas according to package directions. Spoon scrambled egg evenly over tortillas; top evenly with rice mixture, and fold in half. Serve with lime wedges, if desired.

Cooking Light Gluten-Free Cookbook

Ratings & Reviews

megsmagoo3's Review

January 20, 2012
This was very good. My husband loved it. He had a great idea of adding turkey sausage or some bacon to make a breakfast burrito. Just realized we totally forgot to add the green chiles, but it was still really good.