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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. |
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. |
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| + | ==Brown Rice Breakfast Videos== |
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| + | <youtube v="gi-aSE2YupU" /> |
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[[Category:Mexican Recipes]] |
[[Category:Mexican Recipes]] |
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Revision as of 07:58, 6 May 2007
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.
Brown Rice Breakfast Videos
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