Name: Blue Corn Breakfast Taco
Prep time: P0Y0M0DT0H3M0.000S
Cook time: P0Y0M0DT0H9M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 4 Servings
Ingredients: 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

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.

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Blue Corn Breakfast Taco

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