Name: Black bean and egg tacos
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 1/2 cup canned black beans, drained and rinsed; 1/2 tsp ground cumin; 1/4 tsp garlic powder; 2 tbsp water; 1 large eggs; 4 large egg whites; 1/4 tsp salt; 1/2 tsp black pepper; 4 olive oil cooking sprays; 2 corn tortillas; 3 1/2 tbsp salsa; 1/3 cup fresh cilantro, chopped

Nutrition

Per serving

387 calories

Protein: 30g; 31% of calories
Carbs: 48g; 49% of calories
Fat: 9g; 20% of calories

Instructions

Prep 15 min · Cook 0 min

In a small saucepan over medium heat, combine the black beans, cumin, garlic powder, and water. Simmer for 5 minutes, mashing a few beans with a fork to thicken the liquid, then keep warm.
Whisk the whole egg and egg whites together with the salt and pepper. Coat a small nonstick skillet with cooking spray over medium heat. Pour in the egg mixture and cook for 3 to 4 minutes, stirring gently. Done when the whites are set and the yolks are firm, 160°F.
While the eggs cook, toast the corn tortillas directly over a low flame on the stove for 30 seconds, flip, and toast for 30 seconds more until warm and pliable.
Fill each toasted tortilla with the seasoned black beans and scrambled eggs. Top with salsa and fresh cilantro.

Nutrition

Ingredients

Instructions

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