Veggie Breakfast Tacos

Ingredients

• 6 farm eggs
• 8 corn or whole wheat tortillas
• 1/4 white onion, chopped
• 1 tsp. garlic, minced
• 1 Tb. safflower oil
• 2 handfuls of mixed greens, chopped (from the garden this was 1 large chard leaf, 2 large spinach leaves, and 1 kale leaf)
• 1/2 can organic black beans
• 6 slices pickled jalepenos, chopped
• 5 sundried tomatoes sliced into small peices
• 1 C. reduced fat cheddar cheese, shredded
• A couple dashes of organic no salt seasoning
• Salt & black pepper to taste
• Small handful green onion, chopped
• Cilantro for garnish

Instructions

1. Heat beans in small pot.
2. In a medium bowl beat eggs with organic no salt seasoning, pepper, and green onion. Set aside.
3. In a medium pan, heat oil. Add garlic and white onion. Cook about 1 minute until onions become translucent. Add veggies and sautee for 30 secs then add jalepenos and sundried tomatoes.
4. Pour egg mixture into pan and cook until eggs are done.
5. In the meantime, heat up tortillas with 1-2 Tbs. shredded cheese in toaster oven or in seperate pan.
6. Using a slotted spoon, scoop a spoonful of beans onto each tortilla. Scoop some of the egg mixture onto beans. Top with cilantro, salsa, and/or hot sauce if desired.