Name: Quick and Easy Mexican Breakfast Tacos
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 4
Cuisine: US
Ingredients: Cooking spray; 4 large eggs; 1/2 cup frozen chopped spinach, thawed and squeezed dry; 2 green onions, thinly sliced; 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) whole wheat tortillas; 2 tablespoons salsa, your favorite variety; 2 tablespoons fat-free sour cream

Wake up your taste buds with these vibrant and satisfying breakfast tacos! A delightful fusion of textures and flavors, these tacos are a breeze to prepare and customizable to your liking – a perfect way to kickstart your day or enjoy a light, flavorful lunch.

Follow The Directions

01

Step

Prepare the Egg Scramble: Lightly coat a large skillet with cooking spray and warm over medium-high heat. (1 minute)

02

Step

In a bowl, whisk the eggs until light and frothy. Pour the eggs into the hot skillet. Add the spinach, green onions, garlic salt, and Cajun seasoning. (1 minute)

03

Step

Cook, stirring frequently, until the eggs are nearly set but still slightly moist. Remove from heat. (5 minutes)

04

Step

Warm the Black Beans: In a small saucepan, heat the rinsed and drained black beans over medium heat. (1 minute)

05

Step

Cook, stirring occasionally, until the beans are heated through. (5 minutes)

06

Step

Warm the Tortillas: Sprinkle the Mexican cheese blend evenly over the tortillas. (1 minute)

07

Step

Place the cheese-covered tortillas on microwave-safe plates or paper towels. Microwave two tortillas at a time until the cheese is melted and the tortillas are pliable. (30 seconds)

08

Step

Assemble the Tacos: Divide the egg mixture and warmed black beans evenly among the center of the tortillas. (2 minutes)

09

Step

Top with a dollop of salsa and sour cream to taste. Fold or roll the tortillas and serve immediately.

For extra flavor, consider adding a dash of hot sauce or a sprinkle of cilantro.
Feel free to substitute your favorite cheese or vegetables in the egg scramble.
To prevent soggy tacos, be sure to squeeze as much excess moisture as possible from the thawed spinach.
Warming the tortillas in a dry skillet or oven is another option if you don't have a microwave.