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Blue Corn Breakfast Taco

  • 4servings
  • 9minutes
  • 245calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, E
MineralsCopper, Natrium, Fluorine, Chromium, Manganese, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 Mission® Artisan® Blue Corn Tortillas

  2. 1/4 cup low-sodium black beans

  3. 4 large eggs

  4. 1 tablespoon skim milk

  5. Salt and black pepper as needed

  6. Non-stick cooking spray, as needed

  7. 2 teaspoons olive oil

  8. 2 teaspoons minced garlic cloves

  9. 4 cups baby spinach leaves

  10. 1 ounce aged Cheddar cheese, shredded

  11. 2 tablespoons pico de gallo

Instructions Jump to Ingredients ↑

  1. Place black beans in microwave safe bowl and reheat in microwave.

  2. Combine eggs, milk and season with salt and black pepper as desired; whisk until well combined. Coat a small non-stick saute pan with cooking spray and place over medium heat. Add egg mixture and scramble. Remove from heat and sprinkle shredded cheddar cheese over top; keep warm.

  3. Place second medium non-stick saute pan over medium heat, add olive oil and minced garlic; saute for 1 minute. Add spinach and toss with heat resistant plastic spatula until spinach is dark green and slightly wilted.

  4. Heat four Mission® Artisan® Blue Corn Tortillas according to package directions and place on a flat work surface. Divide scrambled egg evenly among tortillas, layer with garlic sauteed spinach, and use a slotted spoon to divide beans evenly over top. Finish each with pico de gallo; serve immediately.

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