Recipe courtesy of Mission
Recipe courtesy of Mission
Watch how to make this recipe.
Blue Corn Breakfast Taco
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- Total: 12 min
- Prep: 3 min
- Cook: 9 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 193 mg
- Sodium
- 284 mg
- Total: 12 min
- Prep: 3 min
- Cook: 9 min
- Yield: 4 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 195
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 16 g
- Dietary Fiber
- 3 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 193 mg
- Sodium
- 284 mg
Ingredients
Directions
- 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 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 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.
Cook’s Note
Substitute sauteed mushrooms in place of black beans if desired. - If pico de gallo is not available at your supermarket, use a fresh refrigerated salsa instead. - Add crisp crumbled bacon or ham for even more flavor.
