Scrambled Fiesta

(2 servings)

  • 2/3 cups purchased salsa
  • 1/2 cup drained canned black beans
  • 5 Tablespoons fresh chopped cilantro
  • 2 Tablespoons butter
  • 5 large eggs
  • 3 Tablespoons cream cheese - chopped into little pieces
  • 2 purchased taco shells or tostadas - warmed
Stir together the salsa, beans, and 3 Tablespoons of the cilantro in medium bowl.

Season salsa mixture with salt. Set aside.

Melt the butter in a heavy medium skillet over medium-low heat.

Whisk the eggs with the remaining 2 Tablespoons of cilantro and 1 Tablespoon water in large bowl. Season with salt and pepper.

Pour egg mixture into skillet. Add cream cheese pieces. Cook until eggs are creamy and softly set, stirring constantly, about 5 minutes.

Spoon eggs into warmed taco shells. Top with salsa mixture and serve.

These are breakfast tacos filled with delicately creamy scrambled eggs topped with a black bean and cilantro salsa.

Mr Breakfast would like to thank saraa for this recipe.

Recipe number 844. Submitted 3/28/2003.