Recipe courtesy of Mission

Blue Corn Breakfast Taco

  • Total: 12 min
  • Prep: 3 min
  • Cook: 9 min
  • Yield: 4 Servings
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4 Mission® Artisan® Blue Corn Tortillas

¼ cup Low-sodium black beans

4 Eggs, large

1 tbsp Skim milk

Salt and black pepper as needed

Non-stick cooking spray as needed

2 tsp. Olive oil

2 tsp. Garlic cloves, minced

4 cups Baby spinach leaves

1 oz. Aged cheddar cheese, shredded

2 tbsp. Pico de gallo


  1. 1.Place black beans in microwave-safe bowl and reheat in microwave. 
  2. 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. 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. 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.

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