Vegetable cooking spray
2 (4 ounce) containers egg substitute, thawed if necessary
1/2 teaspoon chili powder
1/2 teaspoon cumin
3 cups hot cooked brown rice
1 (16 ounce) can fat-free refried beans, divided
1 cup (4 ounces) shredded low-fat Monterey Jack or low-fat Cheddar cheese, divided use
12 corn tortillas, warmed
Salsa (optional)
1 (4 ounce) can chopped green chiles (optional)
Heat large skillet coated with cooking spray over medium-high heat until hot. Add egg substitute, chili powder and cumin; scramble until set. Stir in rice. Remove from heat; set aside.
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 or add chiles to mixture for a spicier verson.
Makes 6 servings. (2 tacos per serving).