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Blue Corn Breakfast Taco


Prep: 30 min

Cook: 45 min

Ready In: 1hr 15 min

Blue Corn Breakfast Taco Blue Corn Breakfast Taco

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  • Serves: 4

    Prep time: 5 mins

    Cook time: 15 mins

  • Ingredients

    • 4 Mission® Artisan® Blue Corn Tortillas

    • ¼ cup Low-sodium black beans

    • 4 Eggs, large

    • 1 tbsp Skim milk

    • Salt and black pepper as needed

    • Non-stick cooking spray as needed

    • 2 tsp. Olive oil

    • 2 tsp. Garlic cloves, minced

    • 4 cups Baby spinach leaves

    • 1 oz. Aged cheddar cheese, shredded

    • 2 tbsp. Pico de gallo

  • Instructions

    • Place black beans in microwave-safe bowl and reheat in microwave.

    • Combine eggs, milk and season with salt and black pepper as desired; whisk until well combined. Coat small non-stick sauté pan with cooking spray and place over medium heat. Add egg mixture and scramble. Remove from heat and sprinkle shredded cheddar cheese over top; keep warm.

    • Place second medium non-stick sauté pan over medium heat, add olive oil and minced garlic; sauté for 1 minute. Add spinach and toss with heat-resistant spatula until spinach is dark green and slightly wilted.

    • Heat four Mission® Artisan® Blue Corn Tortillas according to package directions and place on a flat work surface. Divide scrambled egg evenly among tortillas, layer with garlic sautéed spinach, and use a slotted spoon to divide beans evenly over top. Finish each with pico de gallo; serve immediately.

  • Tips

    Substitute sautéed mushrooms in place of black beans if desired.
    If pico de gallo is not available at your supermarket, use a fresh refrigerated salsa instead.
    Add crisp crumbled bacon or ham for even more flavor.