Brown Rice Breakfast Tacos

Description
Makes 6 servings. (2 tacos per serving)

Ingredients

 * vegetable cooking spray
 * 2 x 4-ounce containers egg substitute, thawed if necessary
 * ½ teaspoon chili powder
 * ½ teaspoon cumin
 * 3 cups hot cooked brown rice
 * 1 x 16-ounce can fat-free refried beans, divided
 * 1 cup (4 ounces) shredded low-fat monterey jack or low-fat cheddar cheese, divided
 * 12 corn [[tortillas, warmed
 * salsa (optional)
 * 1 x 4-ounce can chopped green chiles (optional)

Directions

 * 1) Heat large skillet coated with cooking spray over medium-high heat until hot.
 * 2) Add egg substitute, chili powder and cumin; scramble until set.
 * 3) Stir in rice.
 * 4) Remove from heat; set aside.
 * 5) Spoon ¼ cup beans into each tortilla; top with 2 tablespoons eggs, 2 tablespoons cheese, salsa and green chiles, if desired.
 * 6) Top with salsa or add chiles to mixture for a spicier version.