Quick and Easy Mexican Breakfast Tacos

Name: Quick and Easy Mexican Breakfast Tacos recipe
Prep time: 15 min
Cook time: 11 min
Yield: 4 tacos
Cuisine: Global
Ingredients: cooking spray; 4 eggs; ½ cup frozen chopped spinach, thawed and drained; 2 green onions, diced; ⅛ teaspoon garlic salt; ⅛ 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

by Frankie Oliver 1 year ago

0 (0)

11 minutes

436.1 kcal

55.1 g carbs

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Description

This quick and easy meal makes a great (vegetarian) breakfast or lunch!

Ingredients

cooking spray
4 eggs
½ cup frozen chopped spinach, thawed and drained
2 green onions, diced
⅛ teaspoon garlic salt
⅛ 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

Directions

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.

Nutrition Facts

serving: 4 tacos

calories: 436.1 kcal

carbohydrates: 55.1 g

protein: 26.6 g

saturated fat: 9.3 g

cholesterol: 219.6 mg

sodium: 1168.3 mg

fiber: 11.4 g

sugar: 1.7 g