NUTRITION

SERVINGS

INGREDIENTS

1 medium corn tortilla

2 large eggs

0.5 cup liquid egg whites

0.5 cup canned black beans

0.25 cup nonfat Greek yogurt

0.25 cup tomato puree

1 tsp olive oil

0.25 cup red bell pepper

0.25 cup red onion

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp ground cumin

1 tbsp fresh cilantro

PREPARATION

• 1

  Heat the olive oil in a medium non-stick skillet over medium-high heat and toast the corn tortilla until golden and crispy on both sides, then set aside on a plate.

• 2

  In the same skillet, add the diced red onion and bell pepper, sautéing for 3-4 minutes until the vegetables are tender and slightly caramelized.

• 3

  Stir in the black beans, tomato puree, ground cumin, sea salt, and black pepper, allowing the mixture to simmer for 2 minutes until thickened.

• 4

  In a small bowl, whisk together the whole eggs and liquid egg whites until well combined.

• 5

  Push the bean mixture to one side of the pan or use a separate non-stick skillet to scramble the eggs over medium heat until they are just set and fluffy.

• 6

  Assemble the dish by spreading the warm bean and tomato mixture over the crispy tortilla and topping it with the scrambled eggs.

• 7

  Garnish with a dollop of Greek yogurt and freshly chopped cilantro before serving.