Egg & Cheese Breakfast Tacos with Homemade Salsa
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
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
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*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~.
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~.
Member Ratings For This Recipe
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