NUTRITION

SERVINGS

INGREDIENTS

1 small Corn tortilla

1 large Egg

1 cup Egg whites

0.5 cup Black beans

0.25 whole Avocado

0.25 cup Nonfat Greek yogurt

0.25 cup Tomato salsa

1 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

  In a small bowl, mash the avocado with a pinch of salt and mix with the tomato salsa to create a chunky topping.

• 2

  Warm the black beans in a small saucepan over medium heat until heated through, then season with a pinch of salt and pepper.

• 3

  Heat the olive oil in a non-stick skillet over medium-high heat and toast the corn tortilla until it is slightly crisp and golden on both sides.

• 4

  In the same skillet, whisk the whole egg and egg whites together with salt and pepper, then scramble until the eggs are just set and fluffy.

• 5

  Place the toasted tortilla on a plate, layer with the warm black beans and scrambled eggs, then finish with the avocado salsa, a dollop of Greek yogurt, and fresh cilantro.