This straightforward dish is a fantastic (vegetarian) breakfast or lunch.
| Prep Time: | 15 mins |
| Cook Time: | 11 mins |
| Total Time: | 26 mins |
| Servings: | 4 |
| Yield: | 4 tacos |
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
Instructions
- 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.
- Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.
- 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.
- Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.
- Use refried beans in lieu of the black beans, if desired.
- Feel free to use fresh spinach.
- You can use white tortillas as well.
- Cheddar cheese can be substituted for the Mexican blend cheese, if desired.
Nutrition Facts
| Calories | 436 kcal |
| Carbohydrate | 55 g |
| Cholesterol | 220 mg |
| Dietary Fiber | 11 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 1168 mg |
| Sugars | 2 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |