Quick and Easy Mexican Breakfast Tacos
Description
These quick and easy vegetarian breakfast tacos are filled with cheese, black beans, and eggs scrambled with spices, scallions, and spinach.
Ingredients
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cooking spray
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4 eggs
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1/2 cup frozen chopped spinach, thawed and drained
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2 green onions, diced
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1/8 teaspoon garlic salt
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1/8 teaspoon Cajun seasoning
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1 (15 ounce) can black beans, rinsed and drained
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1 cup shredded Mexican cheese blend
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4 (9 inch) tortillas whole wheat tortillas
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2 tablespoons salsa
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2 tablespoons fat-free sour cream
Directions
1
Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet. Add spinach, green onions, garlic salt, and Cajun seasoning. Cook and stir until eggs are nearly set, about 5 minutes.
2
Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
3
Sprinkle Mexican cheese blend over tortillas. Place tortillas on microwave-safe plates or paper towels. Microwave 2 tortillas at a time, about 30 minute seconds. Repeat with remaining tortillas.
4
Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.