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Blue Corn Breakfast Taco
- 4 Mission® Artisan® Blue Corn Tortillas
- 1/4 cup low-sodium black beans
- 4 large eggs
- 1 tablespoon skim milk
- Salt and black pepper as needed
- Non-stick cooking spray, as needed
- 2 teaspoons olive oil
- 2 teaspoons minced garlic cloves
- 4 cups baby spinach leaves
- 1 ounce aged Cheddar cheese, shredded
- 2 tablespoons pico de gallo
Directions:View on All Recipes
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|Serving Size 1/4 of a recipe|
|Amount Per Serving|
|Total Fat 12.9g|
|Saturated Fat 4.4g|
|Total Carbohydrate 21.7g|
|Dietary Fiber 4.5g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|