Name: Mexican black bean scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 1/3 cup canned black beans, drained and rinsed; 3 tbsp frozen corn; 1.5 oz red bell pepper, diced; 1 tsp extra virgin olive oil; 1 1/2 tsp taco seasoning; 1/3 cup fresh cilantro, chopped; 1/4 tsp salt

Nutrition

Per serving

352 calories

Protein: 25g; 29% of calories
Carbs: 26g; 30% of calories
Fat: 16g; 41% of calories

Ingredients

9 items

Instructions

Prep 10 min · Cook 0 min

Heat the olive oil in a nonstick skillet over medium heat. Add the bell pepper and corn, and cook for 3 minutes until the pepper is tender.
In a small bowl, whisk the eggs, egg whites, taco seasoning, and a pinch of salt. Add the black beans to the skillet, then pour in the egg mixture. Cook, stirring gently, for 3 minutes until the eggs are set but still moist. Done when set and no longer liquid, 160°F.
Remove from the heat and top with the fresh cilantro.

Nutrition

Ingredients

Instructions

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