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Breakfast Tacos

  • Serves 4-6.


  • 8 small flour tortillas
  • 6-8 eggs, scrambled
  • 1 cup Monterey Jack and cheddar cheese crumbles
  • Cilantro for garnish
  • Shredded lettuce for garnish


In a nonstick skillet, heat tortillas on both sides. While still warm, fold tortillas over to make a taco shell. Scramble eggs as desired and fill tacos. Top with remaining ingredients and serve with Black Bean Salsa.

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