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  • R Koren

    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.

  • Jessica Lynn

    Vegan Tacos with Black Beans, Spinach, and Jalapeno

  • Rachel Morrison

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  • Renees Kitchen Adventures

    biz's mini breakfast tacos

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