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.