Prep time: 5 mins
Cook time: 15 mins
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
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.