Blue Corn Breakfast Taco

Ingredients

• 4 Mission® Artisan® Blue Corn Tortillas
• 1/4 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

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Instructions

1. 1Place black beans in microwave-safe bowl and reheat in microwave.
2. 2Combine 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.
3. 3Place 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.
4. 4Heat 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.