Quick And Easy Mexican Breakfast Tacos - cooking recipe
Ingredients
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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
Preparation
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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.
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