Brown Rice Breakfast Tacos

Description
Makes 6 servings. (2 tacos per serving)

Ingredients

 * Vegetable cooking spray
 * 2 4-ounce containers egg substitute, thawed if necessary
 * 1/2 teaspoon chili powder
 * 1/2 teaspoon cumin
 * 3 cups hot cooked brown rice
 * 1 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 4-ounce can chopped green chiles (optional)

Directions
Heat large skillet coated with cooking spray over medium-high heat until hot. Add egg substitute, chili powder and cumin; scramble until set. Stir in rice. Remove from heat; set aside. 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 or add chiles to mixture for a spicier verson.