Easy Breakfast Tacos
Recipe GLPRf052e17f8f89dc
Quick and satisfying breakfast tacos made with scrambled eggs mixed with sautéed jalapeños and onions, served on corn tortillas with refried beans and melted cheddar cheese. A simple, vegetarian-friendly meal ready in 15 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 whole egg
1 egg white
Salt to taste
Black pepper to taste
1 tablespoon diced jalapeño pepper
1 tablespoon finely chopped onion
2 tablespoons chopped tomato
2 corn tortillas
2 tablespoons fat-free refried beans
2 tablespoons reduced-fat cheddar cheese
Cooking spray
Directions
In a small bowl, whisk together the whole egg and egg white until completely combined and smooth.
Season the egg mixture with salt and black pepper to your preference. Set aside.
Spray a large griddle or flat cooking surface with cooking spray and heat over medium-low heat.
Spread 1 tablespoon of refried beans evenly over the top of each corn tortilla, then place both tortillas on the heated griddle.
Sprinkle 1 tablespoon of cheddar cheese over each tortilla and allow to warm while you prepare the eggs.
In a small skillet sprayed with cooking spray, heat over medium heat. Add the diced jalapeño and chopped onion, cooking and stirring for 2–3 minutes until softened and fragrant.
Pour the prepared egg mixture into the skillet with the jalapeños and onions. Scramble gently, stirring occasionally, until the eggs are cooked through and set, about 3–4 minutes.
Stir the chopped tomato into the cooked scrambled eggs to combine.
Divide the egg mixture evenly between the two prepared tortillas, spooning half onto each one.
Fold each tortilla in half to enclose the filling. Transfer to a serving plate and serve immediately.
