Hearty Breakfast Tacos

By á-4084

Ingredients

• 8 6 inches corn tortillas
• 1 teaspoon vegetable oil
• 1/4 teaspoon salt
• Nonstick cooking spray
• 1 cup frozen shredded hash brown potatoes
• 2 tablespoons chopped green sweet pepper
• 4 eggs, lightly beaten
• 2 egg whites
• 5 tablespoons salsa
• 1/2 cup canned reduced-sodium black beans, drained and rinsed
• 1/4 cup shredded reduced-fat cheddar cheese (1 ounce)
• Lime wedges (optional)
• Salsa (optional)

Details

Servings 4
Preparation time 20mins
Cooking time 402mins
Adapted from bhg.com

Preparation

Step 1

Position oven rack in center of oven. Preheat oven to 375 degrees F. Stack tortillas and wrap in damp paper towels. Microwave on 100 percent power (high) about 40 seconds or until warm and softened. Lightly brush both sides of tortillas with oil; sprinkle with salt. Slide oven rack out slightly. Carefully drape each tortilla over two bars of oven rack, forming shells with flat bottoms (sides will drape farther as they bake). Bake about 7 minutes or until crisp. Using tongs, transfer warm shells to a plate.

Meanwhile, lightly coat a large nonstick skillet with cooking spray; heat skillet over medium-high heat. Add hash brown potatoes and sweet pepper; cook for 2 to 3 minutes or until potatoes are light brown, stirring occasionally. Reduce heat to medium. In a small bowl combine eggs, egg whites, and 1 tablespoon of the salsa. Pour egg mixture over potato mixture in skillet. Cook, without stirring, until mixture begins to set on the bottom and around edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through, but is still glossy and moist. Immediately remove from heat.

Spoon egg mixture into tortilla shells. Top with beans and the remaining 4 tablespoons salsa; sprinkle with cheese. If desired, serve with lime wedges and additional salsa.