YOUR SOLIN GENERATED RECIPE
Hearty Black Bean and Egg Tacos with Sautéed Kale and Creamy Avocado Rice
Savor a vibrant plate of warm corn tortillas filled with hearty black beans and a protein-packed egg blend, layered with sautéed kale and topped with a luscious, creamy avocado rice. This dish bursts with texture and flavor, balancing rich, savory notes with a hint of freshness for a truly satisfying meal.
INGREDIENTS
1/2 cup Black Beans (cooked)
2 large Eggs
2 Egg Whites
1 cup Kale (chopped)
1/4 Avocado
1/2 cup Brown Rice (cooked)
1 Corn Tortilla
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Rinse and drain the black beans if using canned. Set aside.
In a small bowl, whisk together the eggs and egg whites with a pinch of salt and pepper.
Heat half a teaspoon of olive oil in a non-stick skillet over medium heat. Add the egg mixture and cook, stirring gently, until softly scrambled but still moist. Remove and set aside.
In the same skillet, add the chopped kale with a light drizzle of olive oil, sauté for 2-3 minutes until just wilted. Season with a pinch of salt and pepper.
In a separate small saucepan, warm the cooked brown rice. Once warm, gently fold in the diced avocado to create a creamy texture, and season lightly with salt.
Warm the corn tortilla in a dry pan or microwave until pliable.
Assemble the taco by layering the scrambled eggs, black beans, sautéed kale, and a scoop of avocado rice on the tortilla. Serve warm and enjoy.