Egg and Black Bean Scramble with Crispy Corn Tortilla

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

Egg and Black Bean Scramble with Crispy Corn Tortilla

YOUR SOLIN GENERATED RECIPE

Egg and Black Bean Scramble with Crispy Corn Tortilla

A vibrant scramble featuring three whole eggs and extra egg whites tossed with hearty black beans, fresh bell peppers, and spinach, all served alongside a golden, crispy corn tortilla. This dish is bright, flavorful, and perfectly suited to fuel your day.

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NUTRITION

475kcal
Protein
35.2g
Fat
21.2g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1/2 cup black beans

1 corn tortilla

1/4 medium red bell pepper

1 cup raw spinach

1 teaspoon olive oil

Salt and pepper to taste

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PREPARATION

  • 1

    Crack the 3 whole eggs and 2 egg whites into a bowl, whisk until well combined, and season lightly with salt and pepper.

  • 2

    Rinse the black beans thoroughly if using canned, and set aside.

  • 3

    Dice the red bell pepper into small cubes and roughly chop the spinach.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat.

  • 5

    Sauté the diced bell pepper for 2 minutes until softened, then add the spinach and stir until wilted.

  • 6

    Pour in the egg mixture and gently stir with a spatula. When the eggs are halfway set, gently fold in the black beans.

  • 7

    Continue to cook the scramble until the eggs are fully cooked but still moist, about 3-4 minutes.

  • 8

    In a separate dry skillet over medium-high heat, warm the corn tortilla for about 1 minute on each side until crisp.

  • 9

    Plate the egg and black bean scramble alongside the crispy corn tortilla and serve immediately.

Egg and Black Bean Scramble with Crispy Corn Tortilla

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

Egg and Black Bean Scramble with Crispy Corn Tortilla

YOUR SOLIN GENERATED RECIPE

Egg and Black Bean Scramble with Crispy Corn Tortilla

A vibrant scramble featuring three whole eggs and extra egg whites tossed with hearty black beans, fresh bell peppers, and spinach, all served alongside a golden, crispy corn tortilla. This dish is bright, flavorful, and perfectly suited to fuel your day.

NUTRITION

475kcal
Protein
35.2g
Fat
21.2g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

3 large whole eggs

2 large egg whites

1/2 cup black beans

1 corn tortilla

1/4 medium red bell pepper

1 cup raw spinach

1 teaspoon olive oil

Salt and pepper to taste

PREPARATION

  • 1

    Crack the 3 whole eggs and 2 egg whites into a bowl, whisk until well combined, and season lightly with salt and pepper.

  • 2

    Rinse the black beans thoroughly if using canned, and set aside.

  • 3

    Dice the red bell pepper into small cubes and roughly chop the spinach.

  • 4

    Heat the olive oil in a non-stick skillet over medium heat.

  • 5

    Sauté the diced bell pepper for 2 minutes until softened, then add the spinach and stir until wilted.

  • 6

    Pour in the egg mixture and gently stir with a spatula. When the eggs are halfway set, gently fold in the black beans.

  • 7

    Continue to cook the scramble until the eggs are fully cooked but still moist, about 3-4 minutes.

  • 8

    In a separate dry skillet over medium-high heat, warm the corn tortilla for about 1 minute on each side until crisp.

  • 9

    Plate the egg and black bean scramble alongside the crispy corn tortilla and serve immediately.