Brown Rice Breakfast Tacos

Recipe Description

Makes 6 servings. (2 tacos per serving)


  • vegetable cooking spray
  • 2 x 4-ounce containers egg substitute, thawed if necessary
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • 3 cups hot cooked brown rice
  • 1 x 16-ounce can fat-free refried beans, divided
  • 1 cup (4 ounces) shredded low-fat jack cheese|monterey jack or low-fat cheddar cheese, divided
  • 12 corn tortillas, warmed
  • salsa (optional)
  • 1 x 4-ounce can chopped green chiles (optional)


  1. Heat large skillet coated with cooking spray over medium-high heat until hot.
  2. Add egg substitute, chili powder and cumin; scramble until set.
  3. Stir in rice.
  4. Remove from heat; set aside.
  5. Spoon ¼ cup refried beans|beans into each tortilla; top with 2 tablespoons eggs, 2 tablespoons cheese, salsa and green chiles, if desired.
  6. Top with salsa or add chiles to mixture for a spicier version.
This article uses material from the "Brown Rice Breakfast Tacos" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License