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.
ingredients
1 cup
chopped tomato
1/4 cup
chopped red onion
2 tablespoons
chopped fresh cilantro
1 teaspoon
minced jalapeño pepper
1/4 teaspoon
kosher salt
4 teaspoons
fresh lime juice, divided
1 teaspoon
minced garlic, divided
1 cup
organic refried beans
1/4 teaspoon
ground cumin
1 tablespoon
1% low-fat milk
6
large eggs, lightly beaten
Cooking spray
1/4 cup
chopped green onions
8
(6-inch) corn tortillas
1/2 cup
(2 ounces) shredded Monterey Jack cheese with jalapeño peppers
8 teaspoons
reduced-fat sour cream
Preparation
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.
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.
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.
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.
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.