A delicious and easy breakfast taco! Not just for breakfast, great for a simple dinner too. Mix it up and add in some fajita style veggies – sliced bell peppers and onions. Serve with fresh fruit for a complete meal.
1 cup chopped tomato
1/4 cup chopped red onion
2 Tbsp chopped fresh cilantro
1 tsp minced jalapeño pepper
1/4 tsp salt
4 tsp fresh lime juice, divided
1 tsp minced garlic, divided
1 cup refried beans
1/4 tsp ground cumin
1 Tbsp low-fat milk
6 large eggs, lightly beaten
1/4 cup chopped green onions
8 (6-inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
2 tsp reduced-fat sour cream
1. Combine first 5 ingredients in a small bowl. Stir in 2 tsp juice and 1/2 tsp garlic. Combine beans, remaining 2 tsp juice, remaining 1/2 tsp garlic, and cumin in another bowl.
2. Combine milk and eggs in a medium bowl, stir well with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan and 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 Tbsp bean mixture on each tortilla. Spoon about 2 Tbsp egg mixture down center of each tortilla. Top with about 1 Tbsp tomato mixture, 1 Tbsp cheese, and 1 tsp sour cream.
Yield: 4 servings (334 calories, 13.3 g total fat, 5.5 g saturated fat, 19 g protein, 34 g carbohydrate, 6.5 g fiber, 289 mg cholesterol)
Cooking Light, October 2008