Huevos y Espinaca Tacos
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup Fresh SpinachOlive Oil No Stick spray1 Large Eggland's Best Egg2 TBSP Reduced Fat Mexican Blend Cheese (about 1/2 of .33 cup serving)1/4 cup Fat Free Rosarita Refried Beans 1 Mission White Corn Tortilla2 TBSP Pace Chunky Mild Salsa
Spray small pan with non-stick spray, saute fresh spinach until wilted.
Scramble egg in separate bowl, pour into pan with cooked spinach. Cook egg, stirring frequently to mix spinach with eggs.
Add about 2 TBSP Mexican Blend cheese and remove from heat.
Spread 1/4 cup refried beans on one half of corn tortilla and microwave for 20 seconds. (or heat beans separately, add to tortilla heated on stove.)
Add egg, spinach and cheese mixture to tortilla. Top with salsa. Fold in half to make a taco.
*** This recipe can be modified! No cheese, no beans, no salsa etc. Nutritional breakdown is for specific products listed. ****
Number of Servings: 1
Recipe submitted by SparkPeople user TURTLE_MOM.
Scramble egg in separate bowl, pour into pan with cooked spinach. Cook egg, stirring frequently to mix spinach with eggs.
Add about 2 TBSP Mexican Blend cheese and remove from heat.
Spread 1/4 cup refried beans on one half of corn tortilla and microwave for 20 seconds. (or heat beans separately, add to tortilla heated on stove.)
Add egg, spinach and cheese mixture to tortilla. Top with salsa. Fold in half to make a taco.
*** This recipe can be modified! No cheese, no beans, no salsa etc. Nutritional breakdown is for specific products listed. ****
Number of Servings: 1
Recipe submitted by SparkPeople user TURTLE_MOM.
Nutritional Info Amount Per Serving
- Calories: 223.5
- Total Fat: 7.3 g
- Cholesterol: 190.0 mg
- Sodium: 711.9 mg
- Total Carbs: 22.0 g
- Dietary Fiber: 5.3 g
- Protein: 14.4 g
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