Vegetarian

Breakfast Taco Skillet is for Breakfast.

Breakfast Taco Skillet takes 10 minutes to prepare.

Breakfast Taco Skillet takes 10 minutes to cook.

Breakfast Taco Skillet makes 4 servings.

The ingredients for Breakfast Taco Skillet are:

5 soft corn tortillas (6" diameter)
6 scallions, chopped
1 red bell pepper, chopped
1 small jalape?o chile pepper, seeded and finely chopped (optional, wear plastic gloves when handling)
1 clove garlic, minced
1 tsp ground cumin
1 can (15 oz) reduced-sodium black beans, rinsed and drained
4 c baby spinach (about 4 oz)
1 large tomato, chopped
1 c shredded reduced-fat Cheddar cheese
4 Tbsp reduced-fat sour cream
fresh cilantro sprigs

Here is how you make Breakfast Taco Skillet:

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 jalape?o 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 TipIt?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: 4Recipe submitted by SparkPeople user BEADINBABE.

The nutritional information for Breakfast Taco Skillet is:

• Servings Per Recipe: 4
• 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