YOUR SOLIN GENERATED RECIPE
Crispy Mushroom-Tomato Breakfast Tacos
Enjoy a vibrant twist on taco time with these crispy mushroom-tomato breakfast tacos. Sautéed mushrooms and tomatoes are folded into warm corn tortillas along with a hearty mix of whole eggs and egg whites, and a boost of black beans for extra creaminess. Lightly finished with a drizzle of olive oil, this colorful dish offers a delicious balance of protein, fiber, and flavor, perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 whole eggs (approx 100g)
1/2 cup egg whites (approx 120g)
100g white button mushrooms
1 medium tomato (approx 123g)
1/2 cup black beans (drained, approx 130g)
2 corn tortillas (approx 80g total)
1 tsp olive oil
PREPARATION
Wipe the mushrooms clean and slice them evenly. Dice the tomato into small cubes.
Heat 1 teaspoon of olive oil in a skillet over medium heat. Add the sliced mushrooms and sauté until they are lightly browned and crispy, about 4-5 minutes.
Add the diced tomato to the skillet and cook for another 2 minutes until the tomatoes soften slightly, but still retain their shape.
In a bowl, whisk together the whole eggs and egg whites until smoothly combined.
Pour the egg mixture into the skillet with the mushrooms and tomatoes. Gently scramble until the eggs are just set, about 2-3 minutes.
Fold in the black beans, allowing them to warm through. Season with salt and pepper to taste.
Warm the corn tortillas in a separate pan or in the microwave for about 20 seconds to make them pliable.
Distribute the egg and vegetable mixture evenly among the tortillas. Serve immediately and enjoy your crispy mushroom-tomato breakfast tacos.