Breakfast Tacos Recipe

Combine the rinsed and drained black beans and corn in a small bowl.

Add finely diced red onion, chopped cilantro, lime juice, olive oil, ground cumin, 1/4 tsp salt and 1/8 tsp black pepper. Stir to combine and taste; adjust seasoning if desired. Set aside to let flavors meld while preparing eggs (about 5 minutes).

Crack the eggs into a bowl, add 2 tablespoons milk or water, 1/8 tsp salt and 1/16 tsp black pepper. Whisk until combined and slightly frothy.

Heat a nonstick skillet over medium-low heat and add 1 tsp butter or oil. When butter is melted and foamy (or oil is shimmering), add the chopped spinach and sauté for 30–45 seconds until wilted.

Pour the whisked eggs into the skillet with the spinach. Let sit undisturbed for 10–15 seconds, then gently push the eggs from the edges toward the center with a spatula, creating soft curds. Continue folding gently until eggs are just set but still moist, about 1–2 minutes more. Remove from heat (residual heat will finish cooking). Taste and adjust salt/pepper if needed.

Warm the two flour tortillas: place directly over a low gas burner for 5–8 seconds per side (careful not to char too much) or heat in a dry skillet over medium for 20–30 seconds per side until pliable and warm.

Divide the scrambled eggs and spinach evenly between the two warmed tortillas (about half of the eggs per tortilla).

Top each tortilla with half of the black bean & corn mix, then distribute diced tomato evenly.

Add 1 tablespoon of sour cream to each taco (or dollop to taste) and sprinkle 1 tablespoon of crumbled queso fresco over each.

Finish with a few drops of hot sauce or a spoonful of salsa if desired. Fold tacos and serve immediately.