Egg and Cheese Breakfast Tacos with Homemade Salsa

Ingredients

• 8 6-inch corn tortillas ()
• 6 large eggs lightly beaten
• 2 tablespoons cilantro leaves fresh chopped
• 1 teaspoon garlic divided minced
• 0.3 cup green onions chopped
• 0.3 teaspoon ground cumin 
• 1 teaspoon jalapeno minced
• 0.3 teaspoon kosher salt 
• 4 teaspoons juice of lime fresh divided
• 1 tablespoon milk 1% low-fat
• 8 teaspoons cup heavy whipping cream sour reduced-fat
• 2 ounces monterrey jack cheese shredded with jalapeño peppers
• 0.3 cup onion red chopped
• 1 cup refried beans organic
• 1 cup tomatoes chopped

Equipment

• bowl
• frying pan
• whisk

Directions

1. Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic.
2. Combine beans, remaining 2 teaspoons juice, remaining 1/2 teaspoon garlic, and cumin in another bowl.
3. Combine milk and eggs in a medium bowl; stir with a whisk.
4. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
5. Add green onions to pan; saut 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly.
6. Remove from heat.
7. Warm tortillas according to package directions.
8. 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.