0.0 – 0 reviews • Breakfast
| Total: |
12 min |
| Prep: |
3 min |
| Cook: |
9 min |
| Yield: |
4 Servings |
Ingredients
- 4 Mission® Artisan® Blue Corn Tortillas
- ¼ cup Low-sodium black beans
- 4 Eggs, large
- 1 tbsp Skim milk
- Salt and black pepper as needed
- Non-stick cooking spray as needed
- 2 tsp. Olive oil
- 2 tsp. Garlic cloves, minced
- 4 cups Baby spinach leaves
- 1 oz. Aged cheddar cheese, shredded
- 2 tbsp. Pico de gallo
Instructions
- 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 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 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.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
195 |
| Total Fat |
10 g |
| Saturated Fat |
3 g |
| Carbohydrates |
16 g |
| Dietary Fiber |
3 g |
| Sugar |
1 g |
| Protein |
11 g |
| Cholesterol |
193 mg |
| Sodium |
284 mg |