Quick and Easy Mexican Breakfast Tacos Popular Recipes

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Quick and Easy Mexican Breakfast Tacos

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

Ingredients :

• cooking spray
• 4 eggs
• 1/2 cup frozen chopped spinach, thawed and drained
• 2 green onions, diced
• 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) tortillas whole wheat tortillas
• 2 tablespoons salsa
• 2 tablespoons fat-free sour cream

Instructions :

Prep : 15M	Cook : 4M	Ready in : 26M

• 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.

Notes :

• 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.

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