This was just so boring and un-interesting that neither of us even bothered to comment on it. It wasn't bad, but I couldn't taste the eggs and it was just boring. I'm assuming by our apathy towards it that it is not a make-again. Oh and also subbed flour for corn since we hate corn tortillas.
Egg and Cheese Breakfast Tacos with Homemade Salsa
Cooking Light, 10/08
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 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
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
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.
Yield: 4 servings