Egg and Cheese Breakfast Tacos with Homemade Salsa

Egg and Cheese Breakfast Tacos with Homemade Salsa
Photo by Randy Mayor

Ingredients

  • ¼ teaspoon kosher salt
  • 8 (6-inch) corn tortillas
  • ¼ teaspoon ground cumin
  • 1 teaspoon minced jalapeño pepper
  • Cooking spray
  • ¼ cup chopped red onion
  • 1 cup organic refried beans
  • + 25 more ingredients
    • ½ cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
    • 4 teaspoons fresh lime juice, divided
    • ¼ cup chopped green onions
    • 1 tablespoon 1% low-fat milk
    • 1 cup chopped tomato
    • 2 tablespoons chopped fresh cilantro
    • 8 teaspoons reduced-fat sour cream
    • 1 teaspoon minced jalapeño pepper
    • 8 teaspoons reduced-fat sour cream
    • ¼ teaspoon ground cumin
    • Cooking spray
    • ¼ teaspoon kosher salt
    • ¼ cup chopped green onions
    • 1 cup chopped tomato
    • 8 (6-inch) corn tortillas
    • 1 teaspoon minced garlic, divided
    • 1 cup organic refried beans
    • 6 large eggs, lightly beaten
    • ¼ cup chopped red onion
    • 6 large eggs, lightly beaten
    • 1 tablespoon 1% low-fat milk
    • ½ cup (2 ounces) shredded Monterey Jack cheese with jalapeño peppers
    • 4 teaspoons fresh lime juice, divided
    • 1 teaspoon minced garlic, divided
    • 2 tablespoons chopped fresh cilantro

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...

View full recipe at My Recipes

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