NUTRITION

SERVINGS

INGREDIENTS

1 medium corn tortilla

2 large eggs

0.75 cup egg whites

0.25 cup canned black beans

0.5 cup tomato puree

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0.25 cup non-fat Greek yogurt

0.5 oz Cotija cheese

1 tbsp fresh cilantro

0.25 medium red onion

PREPARATION

• 1

  Preheat your oven to 400°F. Slice the corn tortilla into small triangles, place them on a baking sheet, and bake for 8-10 minutes until golden and crunchy.

• 2

  In a small saucepan over medium heat, combine the tomato puree, chili powder, and lime juice. Simmer for 5 minutes to allow the flavors to meld.

• 3

  Stir the rinsed black beans into the tomato sauce and reduce the heat to low to keep warm.

• 4

  In a bowl, whisk together the whole eggs and egg whites with the sea salt and black pepper.

• 5

  Heat a non-stick skillet over medium-low heat and scramble the egg mixture until just set and fluffy.

• 6

  Quickly toss the baked tortilla chips into the warm tomato sauce until they are well-coated but still retain a slight crunch.

• 7

  Transfer the sauced tortillas to a plate and top with the scrambled eggs.

• 8

  Garnish with a dollop of Greek yogurt, crumbled Cotija cheese, finely diced red onion, and fresh cilantro.