Quick and Easy Mexican Breakfast Tacos recipe
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Ingredients
- cooking spray 4 eggs ½ cup frozen chopped spinach, thawed and drained 2 green onions, diced ⅛ teaspoon garlic salt ⅛ teaspoon Cajun seasoning 1 (15 ounce) can black beans, rinsed and drained 1 cup shredded Mexican cheese blend 4 (9 inch) tortillas whole wheat tortillas 2 tablespoons salsa 2 tablespoons fat-free sour cream
Nutrition Info
- 436.1 caloriescarbohydrate: 55.1 gcholesterol: 219.6 mgfat: 17 gfiber: 11.4 gprotein: 26.6 gsaturatedFat: 9.3 gservingSize: -sodium: 1168.3 mgsugar: 1.7 gtransFat: : -unsaturatedFat: : -
Directions Quick and Easy Mexican Breakfast Tacos
Directions
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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.
Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
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.
Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.