Egg and Cheese Breakfast Tacos with Homemade Salsa

Name: Egg and Cheese Breakfast Tacos with Homemade Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mexican
Ingredients: 8 6-inchs (6-inch) corn tortillas; 6 larges eggs, lightly beaten; 2 Tbsps chopped fresh cilantro; 1 teaspoon minced garlic, divided; 59 milliliters chopped green onions; 0 teaspoons ground cumin; 1 teaspoon minced jalapeño pepper; 0 teaspoons kosher salt; 4 teaspoons fresh lime juice, divided; 1 Tbsp 1% low-fat milk; 8 teaspoons reduced-fat sour cream; 57 grams 1/2 cup shredded Monterey Jack cheese with jalapeño peppers; 59 milliliters chopped red onion; 237 milliliters organic refried beans; 237 milliliters chopped tomato

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.

Instructions

Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic.

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Garlic

Juice

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Bowl

Combine beans, remaining 2 teaspoons juice, remaining 1/2 teaspoon garlic, and cumin in another bowl.

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Garlic

Beans

Cumin

Juice

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Bowl

Combine milk and eggs in a medium bowl; stir with a whisk.

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Egg

Milk

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Whisk

Bowl

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.

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Cooking Spray

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Frying Pan

Add green onions to pan; saut 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly.

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Green Onions

Egg

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Frying Pan

Remove from heat.

Warm tortillas according to package directions.

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Tortilla

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.

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Sour Cream

Tortilla

Cheese

Spread

Tomato

Egg

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Bowl

Whisk

Frying Pan

Ingredients

Servings:

86-inchs

(6-inch) corn tortillas 6larges

eggs, lightly beaten 2Tbsps

chopped fresh cilantro 1teaspoon

minced garlic, divided 59milliliters

chopped green onions 0teaspoons

ground cumin 1teaspoon

minced jalapeño pepper 0teaspoons

kosher salt 4teaspoons

fresh lime juice, divided 1Tbsp

1% low-fat milk 8teaspoons

reduced-fat sour cream 57grams

1/2 cup shredded Monterey Jack cheese with jalapeño peppers 59milliliters

chopped red onion 237milliliters

organic refried beans 237milliliters

chopped tomato

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are great choices for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is DeLoach Russian River Pinot Noir. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.