BreakfastMexicanQuickBudget FriendlyHigh ProteinFamily Friendly
Mexican Egg and Corn Tortilla Breakfast Tacos
Soft scrambled eggs with black beans, corn, salsa, and cheddar in warm corn tortillas.
- Calories
- 430
- Protein
- 24g
- Carbs
- 45g
- Fat
- 18g
Per serving
Ingredients
For 4 servings · 16 min total
- egg8
- black beansdrained and rinsed1 can
- frozen corn1/2 lb
- corn tortillas12
- salsa8 tbsp
- cheddar cheeseshredded2 oz
- canola oil4 tsp
- kosher salt1/2 tsp
- black pepper1/4 tsp
Instructions
- 1Warm the corn tortillas in a dry skillet over medium-low heat for 20-30 seconds per side, until flexible and lightly toasted.
- 2Whisk the eggs with the kosher salt and black pepper. Heat the canola oil over medium heat, add the eggs, and gently stir until softly set and the eggs reach 160F (71C).
- 3Add the black beans and frozen corn and cook for 2-3 minutes, until the corn is hot and the beans are warmed through.
- 4Fill the tortillas with the eggs, top with salsa and cheddar cheese, and serve.
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Let's Get Hot provides general wellness and nutrition planning, not medical advice. Calorie targets, timelines, and grocery costs are estimates. Always verify product labels and ingredients yourself when managing serious allergies, and consult a healthcare or nutrition professional before making significant dietary changes.