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Breakfast Tacos

Breakfast Tacos

Breakfast Tacos

Serving Size: 4

Nutritional Information:

Per 1/4 of recipe

Calories 650

Fat 29g

Cholesterol 390mg

Sodium 1410mg

Carbohydrate 72g

Fiber 10g

Sugars 8g

Protein 29g

Ingredients
Quantity

Directions

 

tsp. canola oil

 

1/4

cup finely chopped green onion

 

1

small garlic clove, minced

 

2

cups canned black beans, rinsed and drained

 

3/4

cup salsa

 

1

tsp. ground cumin

 

1

tbsp. fresh lime juice

 

1

tbsp. butter

 

8

large EGGS, beaten

 

12

small flour tortillas, warmed

 

1/2

cup shredded Monterey Jack cheese

 

1/2

cup prepared guacamole

 

1/4

cup coarsely chopped fresh cilantro

 

 

 

HERE'S HOW

 

 

  1. HEAT oil in large nonstick skillet set over medium-high heat. COOK onion and garlic for 2 minutes, stirring often, or until beginning to soften. STIR in beans, salsa and cumin; reduce heat to medium-low. SIMMER, stirring occasionally, for 3 to 5 minutes or until warmed through and slightly thickened. REMOVE skillet from heat; stir in lime juice and cover to keep warm.
  2. HEAT butter in separate large nonstick skillet set over medium heat until just melted. POUR in eggs. As they begin to set, gently PULL them across the skillet with spatula to form large soft curds. CONTINUE cooking eggs for 1 to 2 minutes – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. (Do not stir constantly.)
  3. FILL warm tortillas with equal amounts bean mixture and eggs. TOP filled tortillas evenly with cheese, guacamole and cilantro. Serve immediately.

 

Tip:  Prepare recipe with corn tortillas if desired.

 

Tip: Substitute shredded Cheddar cheese for the Monterey Jack if desired. For added heat, prepare recipe with shredded Jalapeno Jack, Tex Mex or a Mexican-blend shredded cheese.

 

 

 


 

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