Blue Corn Breakfast Taco

Blue Corn Breakfast Taco

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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."
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12 m servings 245 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 21.7g
  • 7%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 194 mg
  • 65%
  • Sodium:
  • 430 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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(R) Artisan(R) 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.


  • Hints:
  • Substitute sauteed mushrooms in place of black beans if desired.
  • If pico de gallo is not available in your supermarket, use a fresh refrigerated salsa instead.
  • Add crisp crumbled bacon or ham for even more flavor.


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Delicious and nutritious! Used spicy roasted red pepper sauce instead of pico de gallo. Also cooked eggs, beans, and spinach on the same pan to speed up cooking. Ready in 5-7 minutes.

This recipe was good. It's a nice meatless option for tacos. Very quick, delicious and nutritious dinner.