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Prep Time: 3 Minutes Cook Time: 9 Minutes |
Ready In: 12 Minutes Servings: 4 |
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Take the breakfast taco to a whole new level with this blue corn creation. Spinach, garlic and olive oil complement the egg perfectly, while the pico de gallo adds some kick. Ingredients:
4 mission® artisan® blue corn tortillas |
1/4 cup low-sodium black beans |
4 large eggs |
1 tablespoon skim milk |
salt and black pepper as needed |
non-stick cooking spray, as needed |
2 teaspoons olive oil |
2 teaspoons minced garlic cloves |
4 cups baby spinach leaves |
1 ounce aged cheddar cheese, shredded |
2 tablespoons 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 a 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 plastic 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.
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