A meatless breakfast taco made with eggs, brown rice, green chiles, refried beans and Monterey Jack cheese. These make a great brunch or dinner entree, as well.

Brown Rice Breakfast Tacos

Vegetable cooking spray
4 large eggs, beaten or 2 (4-ounce) containers egg substitute
1/2 teaspoon chili powder
1/2 teaspoon cumin
3 cups hot cooked brown rice

1 (4-ounce) can chopped green chiles (optional)
1 (16-ounce) can fat-free refried beans - divided use
1 cup (4-ounces) shredded low-fat Monterey Jack or low-fat Cheddar cheese - divided use
12 corn tortillas, warmed
Salsa (optional)

1. Heat large skillet coated with cooking spray over medium-high heat until hot. Add eggs, chili powder and cumin; scramble until set. Stir in rice and green chiles, if using. Remove from heat; set aside.
2. 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.

Makes 6 servings. (2 tacos per serving).

Recipe provided courtesy of the USA Rice Federation.