Name: Egg White Scramble with Black Beans and Pico de Gallo
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 1 cup Egg Whites; 1/4 cup Canned Black Beans (rinsed); 2 small Corn Tortillas; 1/4 medium Avocado (sliced); 1/2 cup Fresh Pico de Gallo; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Crumbled Cotija Cheese

Egg White Scramble with Black Beans and Pico de Gallo

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

YOUR SOLIN GENERATED RECIPE

Egg White Scramble with Black Beans and Pico de Gallo

Fluffy egg whites scrambled with seasoned black beans and fresh pico de gallo, served on warm corn tortillas with a sprinkle of salty cotija.

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NUTRITION

Protein

35g

Fat

12.6g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

1 cup Egg Whites

1/4 cup Canned Black Beans (rinsed)

2 small Corn Tortillas

1/4 medium Avocado (sliced)

1/2 cup Fresh Pico de Gallo

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Crumbled Cotija Cheese

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PREPARATION

1
Heat the olive oil in a non-stick skillet over medium heat.
2
Add the black beans to the skillet and sauté for 2 minutes until warmed through.
3
Pour the egg whites into the skillet with the beans and scramble gently until the eggs are set and fluffy.
4
While the eggs cook, warm the corn tortillas in a separate dry pan or directly over a low gas flame until soft and pliable.
5
Place the tortillas on a plate and divide the egg and bean scramble evenly between them.
6
Top each taco with fresh pico de gallo, sliced avocado, and a sprinkle of cotija cheese before serving.