spicy breakfast tacos
  • (4) soft corn tortillas (6″ diameter)
  • (6) scallions, chopped
  • (1) red bell pepper, chopped
  • (1 small) jalapeno chile pepper, seeded and finely chopped, optional
  • (1 clove) garlic, minced
  • (1 tsp.) ground cumin
  • (15 oz. can) reduced-sodium black beans, rinsed and drained
  • (4 cups) baby spinach
  • (1 large) tomato, chopped
  • (1 cup) shredded reduced-fat Cheddar cheese
  • (4 Tbsp.) reduced-fat sour cream
  • Fresh cilantro sprigs



Spicy Breakfast Tacos

Soft corn tortillas filled with jalapeno chiles, black beans, spinach and tomatoes.

Preparation Time

About 10 minutes

Cook Time

About 20 minutes


  1. 1Preheat the oven to 350°F. Line a baking sheet with foil. Place tortillas in a stack on top, sprinkle with water, wrap up and bake 10 minutes.
  2. 2Spray a large nonstick skillet with cooking spray and place it over medium-high heat. Add scallions and bell pepper, cook 5 minutes.
  3. 3Add jalapeno pepper, garlic and cumin, cook another 2 minutes. Add beans, spinach and tomato, cook another 2 minutes.
  4. 4Press mixture into an even layer in the skillet, then take off the heat and top with cheese. When melted, add sour cream and cilantro. Serve with warm tortillas.

Nutritional Information

Serving Size: 1 taco

Amount Per Serving:

  • Calories 236
  • Total Fat 5.4 g
  • Total Carbohydrate 37 g
  • Protein 13.4 g
  • Cholesterol — mg
  • Sodium 428 mg
  • Fiber 7.9 g

Additional Information

Recipe Category: Breakfast

Recipe Subcategory: Tacos and Quesadillas

Recipe Ethnicity: Mexican/Southwestern

Dietetic Info:

  • Glycemic Index:
  • Gluten Free: Yes

Vegetarian/Allergen Info: Contains Dairy

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.