Egg And Cheese Breakfast Tacos With Homemade Salsa Recipe

Name: Egg And Cheese Breakfast Tacos With Homemade Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped tomato; 1/4 cup chopped red onion; 2 tablespoons chopped fresh cilantro; 1 teaspoon minced jalapeno 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 {Check for Gluten}; 1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers; 8 teaspoons reduced-fat sour cream

Servings: persons

1 cup chopped tomato
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
1 teaspoon minced jalapeno 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 {Check for Gluten}
1/2 cup (2 ounces) shredded Monterey Jack cheese with jalapeno peppers
8 teaspoons reduced-fat sour cream

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; saute 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 tortilla with 1 tablespoon tomato mixture, 1 tablespoon cheese, and 1 teaspoon sour cream.
4
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.

571

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup chopped tomato, 1/4 cup chopped red onion, 2 tablespoons chopped fresh cilantro, 1 teaspoon minced jalapeno pepper, and more.

Yes, Egg And Cheese Breakfast Tacos With Homemade Salsa falls under the Breakfast category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Egg And Cheese Breakfast Tacos With Homemade Salsa

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