Breakfast Taco Skillet
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 soft corn tortillas (6" diameter)6 scallions, chopped1 red bell pepper, chopped1 small jalapeño chile pepper, seeded and finely chopped (optional, wear plastic gloves when handling)1 clove garlic, minced1 tsp ground cumin1 can (15 oz) reduced-sodium black beans, rinsed and drained4 c baby spinach (about 4 oz)1 large tomato, chopped1 c shredded reduced-fat Cheddar cheese4 Tbsp reduced-fat sour creamfresh cilantro sprigs
1. Preheat the oven to 350°F. Stack the tortillas on a large piece of foil, sprinkle the top one with water, and wrap the stack 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 jalapeño chile pepper (optional), 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 mixture evenly in skillet.
3. Remove skillet from the heat and sprinkle the mixture with cheese. Let stand until the cheese is melted. Top with dollops of the sour cream and sprinkle with the cilantro.
4. Cut the warmed tortillas into quarters or strips. Serve them immediately with the skillet of taco mixture.
Recipe Tip
It’s important to heat the tortillas properly or they will fall apart. Follow the instructions in Step 1 to keep them soft.
Number of Servings: 4
Recipe submitted by SparkPeople user BEADINBABE.
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 jalapeño chile pepper (optional), 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 mixture evenly in skillet.
3. Remove skillet from the heat and sprinkle the mixture with cheese. Let stand until the cheese is melted. Top with dollops of the sour cream and sprinkle with the cilantro.
4. Cut the warmed tortillas into quarters or strips. Serve them immediately with the skillet of taco mixture.
Recipe Tip
It’s important to heat the tortillas properly or they will fall apart. Follow the instructions in Step 1 to keep them soft.
Number of Servings: 4
Recipe submitted by SparkPeople user BEADINBABE.
Nutritional Info Amount Per Serving
- Calories: 289.4
- Total Fat: 5.7 g
- Cholesterol: 11.8 mg
- Sodium: 227.6 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 12.1 g
- Protein: 18.9 g
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