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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." — Mission® Foods
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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
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.
2 Ratings
* Percent Daily Values are based on a 2,000 calorie diet.
Blue Corn Breakfast Taco
Serving Size: 1/4 of a recipe Servings Per Recipe: 4 Amount Per Serving Calories: 245 Calories from Fat: 116
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