Quick and Easy Mexican Breakfast Tacos

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



Step: 1

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.

Step: 2

Pour black beans into a small pot over medium heat. Cook, stirring occasionally, until heated through, about 5 minutes.

Step: 3

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.

Step: 4

Divide egg mixture and beans over the center of the tortillas. Top with salsa and sour cream.


Per Serving: 436 calories; protein 26.6g; carbohydrates 55.1g; fat 17g; cholesterol 219.6mg; sodium 1168.3mg.

The best flavour of the flour could make a real deal to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a best rise than standard dough flours – especially if you’re make wholemeal bread , which not always getting bigger as well as clear bread.

To make this in a breadmaker , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then finish it off the next day.

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