What's For Breakfast: Desayúnese Tacos

I thought I'd use some leftovers from recent meals to make some breakfast tacos this morning. These probably took about 15 minutes to make -- perfect for a hearty weekday morning breakfast.

Breakfast Tacos

makes 3+ servings

1 farm egg

1 farm egg white

1 T skim milk

2 C spicy black beans

1 C shredded potatoes

1/4 C salsa

3 corn tortillas

3 T tomato sauce

1/3 C pepperjack cheese, shredded

1. Re-heat the spicy black beans and shredded potatoes. (I mixed them together in a small pot and warmed them over medium heat on the stovetop.) Add the salsa, and mix to combine. Once heated, remove from heat or lower heat.

2. In a glass, combine the whole egg and one egg white. Add the milk, and use a fork to scramble.

3. Cook the scrambled eggs in a skillet over medium heat. Once the eggs are cooked, add them to the black bean mixture. Stir to combine.

4. Scrape away any egg residue from the center of the skillet, and add the tomato sauce. Soften the corn tortillas in the tomato sauce, heating each side for about 5-10 seconds. Scrape off any excess tomato sauce.

5. To make the tacos, place several spoonfuls of the black bean mixture into the center of the tortilla, and fold over. (Feel free to add some cheese, too.)

6. Top each taco with a generous sprinkle of shredded pepperjack cheese and a few cilantro leaves.