Scrambled Egg and Black Bean Tacos with Fresh Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Egg and Black Bean Tacos with Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Tacos with Fresh Avocado

Savor these vibrant tacos filled with fluffy scrambled eggs, hearty black beans, and the creamy richness of fresh avocado, all tucked into warm corn tortillas. A perfect balance of textures and flavors for a nourishing meal that energizes your day.

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NUTRITION

615kcal
Protein
36.2g
Fat
32.5g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Black Beans (no salt added)

2 Small Corn Tortillas

1/4 medium Fresh Avocado

1/4 small Red Onion

2 tbsp Fresh Cilantro

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until well combined.

  • 2

    Rinse and drain the black beans. Finely dice the red onion and roughly chop the cilantro.

  • 3

    Heat a non-stick skillet over medium heat and add olive oil. Sauté the red onion for 1-2 minutes until softened.

  • 4

    Pour in the beaten eggs and gently scramble until they start to form curds.

  • 5

    Stir in the black beans and continue cooking until the eggs are just set but still creamy, about 2-3 minutes. Remove from heat.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

  • 7

    Assemble the tacos by spooning the scrambled egg and black bean mixture onto each tortilla.

  • 8

    Top with slices of fresh avocado and sprinkle with cilantro. Add extra salt and pepper if desired, and serve immediately.

Scrambled Egg and Black Bean Tacos with Fresh Avocado

This is an example of a meal that Solin would create to include in your personalized meal plan.

Scrambled Egg and Black Bean Tacos with Fresh Avocado

YOUR SOLIN GENERATED RECIPE

Scrambled Egg and Black Bean Tacos with Fresh Avocado

Savor these vibrant tacos filled with fluffy scrambled eggs, hearty black beans, and the creamy richness of fresh avocado, all tucked into warm corn tortillas. A perfect balance of textures and flavors for a nourishing meal that energizes your day.

NUTRITION

615kcal
Protein
36.2g
Fat
32.5g
Carbs
50.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Black Beans (no salt added)

2 Small Corn Tortillas

1/4 medium Fresh Avocado

1/4 small Red Onion

2 tbsp Fresh Cilantro

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Crack the eggs into a bowl, season with a pinch of salt and pepper, and whisk until well combined.

  • 2

    Rinse and drain the black beans. Finely dice the red onion and roughly chop the cilantro.

  • 3

    Heat a non-stick skillet over medium heat and add olive oil. Sauté the red onion for 1-2 minutes until softened.

  • 4

    Pour in the beaten eggs and gently scramble until they start to form curds.

  • 5

    Stir in the black beans and continue cooking until the eggs are just set but still creamy, about 2-3 minutes. Remove from heat.

  • 6

    Warm the corn tortillas in a dry skillet or microwave until soft and pliable.

  • 7

    Assemble the tacos by spooning the scrambled egg and black bean mixture onto each tortilla.

  • 8

    Top with slices of fresh avocado and sprinkle with cilantro. Add extra salt and pepper if desired, and serve immediately.