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Brown Rice Breakfast Tacos

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12, H, E
MineralsCopper, Fluorine, Chromium, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Vegetable cooking spray

  2. 4 large eggs, beaten or 2 (4-ounce) containers egg substitute

  3. 1/2 teaspoon chili powder

  4. 1/2 teaspoon cumin

  5. 3 cups hot cooked brown rice

  6. 1 (4-ounce) can chopped green chiles

  7. 1 (16-ounce) can fat-free refried beans - divided use

  8. 1 cup (4-ounces) shredded low-fat Monterey Jack or low-fat Cheddar cheese - divided use

  9. 12 corn tortillas, warmed

  10. Salsa

Instructions Jump to Ingredients ↑

  1. Heat large skillet coated with cooking spray over medium-high heat until hot. Add eggs, chili powder and cumin; scramble until set. Stir in rice and green chiles, if using. Remove from heat; set aside.

  2. Spoon 1/4 cup beans into each tortilla; top with 2 tablespoons eggs, 2 tablespoons cheese, salsa and green chiles, if desired. Top with salsa.

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