Breakfast Tacos

• 16 oz can, refried beans
• 15 oz can, whole kernel corn
• 1/2 cup chopped white onion
• 1/2 cup chopped bell peppers (I like using a bit of red and yellow mixed)
• 2/3 cup shredded cheese of your choice. I like using marble
• 1 cup sliced mushroooms
• 5 eggs
• 1 salt, pepper, and garlic salt to taste
• 2 tbsp vegetable oil
• 6 10 corn tortillas
• 1 medium tomato, sliced
• 1 chopped lettuce, as much as you'd like. I shred a handful of leaves myself.
• 1 if you'd like a little spice, adding a bit of chile verde is a nice touch

1. Warm your oil over medium heat in a medium deep pot.
2. Add your onions and bell peppers and let cook until onions become a bit transparent and bell peppers soften just a bit.
3. Approximately 4 minutes.
4. Stir occasionally
5. Add your can of refried beans, stir around until softened.
6. approximately 60 seconds
7. Add your whole kernel corn and your cheese.
8. Mix well, until cheese is melted thru.
9. Add your salt, pepper and garlic salt.
10. Add your mushrooms and crack your eggs right into the mix.
11. Stir it well, to scramble the eggs evenly into the mix
12. Once you eggs are completely cooked thru, warm your tortillas, spoonful your mixture onto them, and top with chopped lettuce and sliced tomatoes.
13. ENJOY!

beans, whole kernel corn, white onion, bell peppers, shredded cheese, mushroooms, eggs, salt, vegetable oil, corn tortillas, tomato, i, spice

Taken from cookpad.com/us/recipes/353389-breakfast-tacos (may not work)