Egg and Cheese Breakfast Tacos with Homemade Salsa
Egg and Cheese Breakfast Tacos with Homemade Salsa might be just the main course you are searching for. This recipe serves 4. One serving contains 326 calories, 18g of protein, and 13g of fat. If you have monterey jack cheese, refried beans, garlic, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. This recipe is typical of Mexican cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free and vegetarian diet.
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.
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; saut 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly.
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.