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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Serve with: Deli rice salad (add some thawed frozen corn kernels). Dessert: Melon wedges drizzled with triple sec and fresh lime juice. Ingredients:
2/3 cup purchased fresh salsa |
1/2 cup drained canned black beans |
5 tablespoons chopped fresh cilantro |
2 tablespoons (1/4 stick) butter |
5 large eggs |
3 tablespoons cream cheese, cut into small pieces |
2 purchased taco or tostada shells, warmed |
Directions:
1. Stir together salsa, beans, and 3 tablespoons cilantro in medium bowl. Season salsa mixture with salt. Set aside.
2. Melt butter in heavy medium skillet over medium-low heat. Whisk eggs, remaining 2 tablespoons 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.
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