Egg and Cheese Breakfast Tacos with Homemade Salsa

Ingredients

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

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