Vegan Breakfast Tacos by Lunch Lately
- 4 mini corn tortillas
- 1/4 cup black beans
- 1/4 cup canned corn
- 1/4 cup egg white substitute
- 1/2 cup baby spinach, chopped
- 1/2 ounce vegan cheese
- salsa, cilantro and jalapeno
- 1 tsp. olive oil
In a small skillet I sauteed the black beans and corn for a couple minutes. Then I added the egg whites and cooked until they were no longer runny, about 2 minutes. Then added the baby spinach and cooked until it was just wilted. I nuked the corn tortillas for 20 seconds, just to get them pliable.
I divided the cheese among the corn tortillas, then divided the black bean, corn mixture among the tortillas, then heated up the 1 tsp. olive oil in the same pan that I rinsed out. I used Pam too – just fried until they were crisp on both sides, about a minute and a half on each side.