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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 370.7
  • Total Fat: 15.6 g
  • Cholesterol: 340.6 mg
  • Sodium: 538.8 mg
  • Total Carbs: 38.8 g
  • Dietary Fiber: 7.5 g
  • Protein: 20.4 g

View full nutritional breakdown of Egg & Cheese Breakfast Tacos with Homemade Salsa calories by ingredient
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Egg & Cheese Breakfast Tacos with Homemade Salsa

Submitted by: ~ASHLEYB~
Egg & Cheese Breakfast Tacos with Homemade Salsa

Introduction

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.

1 serving = 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.

1 serving = 2 tacos

Number of Servings: 4

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

Directions

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.
~Makes 4 servings (1 serving = 2 tacos)

Number of Servings: 4

Recipe submitted by SparkPeople user ~ASHLEYB~.






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