Black Bean and Corn Breakfast Tacos

• 90
  6 sprouted grain tortillas

  FOOD FOR LIFE: Ezekiel 4:9 Small Sprouted Grain Tortillas New Mexico Style, 12 oz90$6.87Buy from ABSORBING ESSENTIALS
• 84
  6 eggs

  Eggs Organic84$7.75Buy from Creme de la Crop
• 89
  1 cup black beans, rinsed and drained

  Eden Foods, Organic Black Beans, 15 oz (425 g)89$3.80Buy from Vitacost
• 77
  1 tbsp butter

  Organic Butter77$11.99Buy from Re-Up Refills
• 82
  1 cup white cheddar, shredded

  White Cheddar (Raw Organic Grassfed)82$8.99Buy from Nutrient Farm
• 1/2 cup salsaNot linked
• 93
  1/2 tsp ground cumin

  Cumin, Ground Organic93$9.99Buy from The Mediterranean Dish
• 92
  1/4 tsp chili powder

  Organic Chili Powder92$28.47Buy from Spicely Organics
• 96
  1 cup corn kernels, drained

  Organic Yellow Popcorn Kernels 12oz (340g)96$9.95Buy from Health Ranger Store
• 1/4 tsp saltPantry staple
• 1/4 tsp black pepper, freshly crackedPantry staple

Each product links to its own store, which ships it. Prices are as listed on Clearshelf.

1. 1

   Crack the eggs into a medium bowl, season with salt and black pepper, and whisk vigorously for 2 minutes until completely uniform and slightly frothy.

2. 2

   Place a small saucepan over medium heat, add the black beans, corn kernels, ground cumin, and chili powder, and cook for 3 to 4 minutes, stirring occasionally until heated through and fragrant.

3. 3

   Warm the sprouted grain tortillas in a dry skillet over medium-high heat for about 30 seconds per side until soft, pliable, and lightly toasted, about 3 minutes total for all six.

4. 4

   Melt the butter in a nonstick skillet over medium-low heat. Pour in the whisked eggs and cook gently for 4 to 5 minutes, lifting and pushing the curds across the pan with a silicone spatula until softly set.

5. 5

   Divide the scrambled eggs and spiced black beans and corn evenly among the warm tortillas. Scatter the shredded white cheddar over top so it melts from the residual heat, finish with spoonfuls of salsa, and serve immediately.