Name: Mexican black bean and egg scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 3 large egg whites; 1/2 cup canned black beans, drained and rinsed; 1 tsp olive oil; 1/4 medium red onion, diced; 2 oz tomato, diced; 1/3 cup fresh cilantro, chopped; 1/2 tsp ground cumin; 1/4 tsp chili powder; 1/4 tsp salt

Nutrition

Per serving

369 calories

Protein: 30g; 33% of calories
Carbs: 26g; 29% of calories
Fat: 15g; 38% of calories

Instructions

Prep 10 min · Cook 0 min

Heat the olive oil in a nonstick skillet over medium heat. Add the red onion and cook for 3 minutes until softened.
Stir in the black beans, cumin, and chili powder. Cook for 2 minutes until the beans are heated through and the spices are fragrant.
Whisk the whole eggs, egg whites, and salt together in a small bowl. Pour into the skillet with the bean mixture. Cook, stirring gently and often, for 3 minutes until the eggs are set but still moist. Done when set and not runny, 160°F.
Remove from the heat and stir in half the diced tomatoes and half the cilantro. Transfer to a plate and top with the remaining tomatoes and cilantro.

Nutrition

Ingredients

Instructions

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