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.

Overall Average Rating = 5 (out of 5)

Based on 1 vote.

From zorp

Instead of black beans, make the scramble without beans and them serve the eggs over warmed refried beans. Better flavor. Better texture.

Comment submitted: 6/15/2011 (#12804)



From Gypsy (Team Breakfast Member)

Rating (out of 5):

Excellent!! I changed it just a little by adding hot, picante sauce, and red peppers.

Loved it!

Thanks,
Gypsy

Comment submitted: 12/23/2007 (#4237)

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