Bursting with delicious Mexican flavors and loaded with protein and antioxidant-rich veggies, it’s a hearty power breakfast that’ll keep you fueled up all morning!
Spread each of the four tortillas with 2 tablespoons of refried beans. Sprinkle each with 2 tablespoons of cheese. Microwave for about 45-60 seconds, until refried beans are hot and cheese is melted.
Meanwhile, in a nonstick skillet over medium heat, cook corn and green onions until they're both a bit seared and toasty looking, stirring occasionally, about 4-5 minutes.
While corn and green onions cook, whisk together the eggs, milk, and salt, and then add this egg mixture to the cooked corn and green onions in the skillet. Continue cooking and stirring eggs to scramble.
I recommend using a small nonstick skillet when cooking the corn, green onions, and egg for just one portion, and you may also find that you will need to cook the vegetables for only about 2-3 minutes.