quick and easy mexican breakfast tacos

quick and easy mexican breakfast tacos
  • cooking spray
  • 4 eggs
  • 1/2 cup frozen chopped spinach, thawed and drained
  • 2 green onions, diced
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoon Cajun seasoning
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 cup shredded Mexican cheese blend
  • 4 (9 inch) tortillas whole wheat tortillas
  • 2 tablespoons salsa
  • 2 tablespoons fat-free sour cream


  1. Spray a large skillet with cooking spray; warm over medium-high heat. Whisk eggs together in a bowl. Pour into the skillet. Add spinach, green onions, garlic salt, and Cajun seasoning. Cook and stir until eggs are nearly set, about 5 minutes.
  2. Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
  3. Sprinkle Mexican cheese blend over tortillas. Place tortillas on microwave-safe plates or paper towels. Microwave 2 tortillas at a time, about 30 minute seconds. Repeat with remaining tortillas.
  4. Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.

10/05/2019
quick and easy mexican breakfast tacos, recipe PT15M PT1H 5 455 calories

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