Name: Soyrizo and Egg Breakfast Tacos
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 3 oz soyrizo; 1 large egg; 0.75 cup egg whites; 2 small corn tortillas; 0.25 cup canned black beans; 2 tbsp nonfat Greek yogurt; 1 tbsp raw cilantro; 1 tbsp raw red onion; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tsp avocado oil

Nutrition

Per serving

583 calories

Protein: 49g; 33% of calories
Carbs: 52g; 35% of calories
Fat: 21g; 32% of calories

Instructions

Prep 10 min · Cook 10 min

In a small bowl, whisk together the egg, egg whites, sea salt, and black pepper until the mixture is well combined and slightly frothy.
Heat the avocado oil in a medium non-stick skillet over medium heat.
Add the soyrizo to the skillet and cook for 4 minutes, using a spatula to break it into small crumbles until it is browned and fragrant.
Lower the heat slightly and pour the egg mixture directly over the soyrizo. Gently fold the eggs with the soyrizo for 2-3 minutes until they are just set and fluffy.
While the eggs cook, warm the corn tortillas in a separate dry skillet over medium-high heat for 30 seconds per side until soft and pliable.
Place the canned black beans in a small microwave-safe dish and heat for 30 seconds until warm.
Distribute the soyrizo and egg scramble evenly between the two warm tortillas.
Top each taco with the warm black beans, raw red onion, a dollop of nonfat Greek yogurt, and fresh cilantro before serving.

Nutrition

Ingredients

Instructions

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