Quick and Easy Mexican Breakfast Tacos

These quick and easy vegetarian breakfast tacos are filled with cheese, black beans, and eggs scrambled with spices, scallions, and spinach.

• Preparation Time: 15 mins
• Cooking Time: 11 mins
• Total Time: 26 mins
• Calories: 436 Calories

Ingredients

• 4 eggs
• 1 (15 ounce) can black beans, rinsed and drained
• ½ cup frozen chopped spinach, thawed and drained
• ⅛ teaspoon garlic salt
• 2 tablespoons salsa
• cooking spray
• 2 green onions, diced
• 1 cup shredded Mexican cheese blend
• ⅛ teaspoon Cajun seasoning
• 4 (9 inch) tortillas whole wheat tortillas
• 2 tablespoons fat-free sour cream

Recipe Instructions

Step 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.

Step 2

Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.

Step 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.

Step 4

Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.