Breakfast Tacos with Homemade Salsa

I love breakfast for dinner! I don't do it often, but it really is a cheap, quick and simple way to make dinner. Scott isn't a big fan, so when I told him I was making breakfast tacos, he wasn't thrilled. The end result, however, was FANTASTIC! This was definitely filling enough to make for dinner! Plus the flavors of the salsa were amazing. If I remember right, we both went back for seconds!

Breakfast Tacos with Homemade Salsa

Breakfast Tacos with Homemade Salsa-Adapted from Cooking Light's Comfort Food Diet
Total Time: 15 Minutes
Serves 4

• 1 cup chopped tomato
• 1/2 cup chopped red onion
• 1 tablespoon dried cilantro
• 1 teaspoon minced jalapeno pepper
• 1/4 teaspoon kosher salt
• 4 teaspoons fresh lime juice
• 1 teaspoon minced garlic
• 1 cup refried beans
• 1/4 teaspoon ground cumin
• 1 tablespoon low-fat milk
• 6 large eggs, lightly beaten
• Cooking spray
• 1/4 cup chopped green onions
• 8 (6-inch) tortillas
• 1/2 cup shredded Monterey Jack cheese 
• 8 teaspoons reduced-fat sour cream

Combine first 5 ingredients in a small bowl. Stir in 2 teaspoons juice and 1/2 teaspoon garlic. Combine beans, remaining 2 teaspoons juice, remining 1/2 teaspoon garlic, and cumin in another bowl.

Combine milk and eggs in medium bowl; stir with a whisk. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add green onions to pan; saute 1 minute, stirring frequently. Stir in egg mixture; cook 3 minutes or until soft-scrambled, stirring constantly. Remove from heat.

Warm tortillas according to package directions. 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.