Categories: breakfast
Ingredients
- 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
- Cooking spray
- 1/4 cup chopped green onions
- 8 (6-inch) corn tortillas
- 1/2 cup (2 ounces) shredded pepper jack cheese
- 8 teaspoons reduced-fat sour cream
Directions
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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.
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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.
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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.