Saturday, June 9, 2012

Breakfast Skillet Taco

Breakfast Skillet Taco

  • 5 soft corn tortillas (6” diameter)
  • 6 scallions, chopped
  • 1 red bell pepper, chopped
  • 1 small jalapeno chile pepper, seeded and finely chopped (optional), wear plastic gloves when handling
  • 1 clove garlic, minced
  • 1 teaspoon ground cumin
  • 1 can (15 ounces) reduced-sodium black beans, rinsed and drained
  • 4 cups baby spinach (about 4 ounces)
  • 1 large tomato, chopped
  • 1 cup shredded reduced-fat Cheddar cheese
  • 4 tablespoons reduced-fat sour cream
  • sprigs fresh cilantro

  1. Preheat the oven to 350°F. Stack the tortillas on a large piece of foil, sprinkle the top one with water, and wrap in the foil. Heat for 10 minutes.
  2. Meanwhile, heat a large nonstick skillet coated with olive oil cooking spray over medium-high heat. Add the scallions and bell pepper and cook for 5 minutes or until lightly browned. Add the jalapeno chile pepper (if using), garlic, and cumin. Cook for 2 minutes or until lightly browned. Stir in the beans, spinach, and tomato. Cook for 2 minutes or until heated through. Spread the mixture evenly in the skillet.
  3. Remove from the heat and sprinkle with the cheese. Let stand until melted. Top with dollops of the sour cream and sprinkle with the cilantro.
  4. Cut the warmed tortillas into quarters or strips. Serve immediately with the taco skillet.

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