Name: Mexican black bean and egg scramble
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 2 large eggs; 2 large egg whites; 1/2 cup canned black beans, drained and rinsed; 1 1/2 tsp extra virgin olive oil; 1/3 cup yellow onion, diced; 1/2 tsp ground cumin; 1/4 tsp salt; 2 corn tortillas; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

498 calories

Protein: 30g; 24% of calories
Carbs: 50g; 40% of calories
Fat: 20g; 36% 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 onion and cook for 3 minutes until softened. Stir in the cumin and black beans, cooking for 1 minute more until the beans are heated through.
Whisk the whole eggs and egg whites together in a small bowl with the salt. Pour into the skillet. Cook for 2 to 3 minutes, stirring gently, until the whites are set and the scramble is 160°F.
While the eggs cook, warm the tortillas directly over a low flame on the stove for 30 seconds, flipping once, until pliable and charred at the edges.
Transfer the scramble to a plate and garnish with the chopped cilantro. Serve immediately with the warm tortillas.

Nutrition

Ingredients

Instructions

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