Name: Mexican black bean and egg scramble
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1 serving
Ingredients: 2 large eggs; 1/2 cup canned black beans, drained and rinsed; 2 corn tortillas; 1/3 cup yellow onion, diced; 1 jalapeno, seeded and finely diced; 1 1/2 tsp extra virgin olive oil; 1/2 tsp chili powder; 1/2 tsp cumin; 1/4 tsp salt; 1/3 cup cilantro, chopped

Nutrition

Per serving

459 calories

Protein: 23g; 20% of calories
Carbs: 49g; 42% of calories
Fat: 20g; 38% of calories

Instructions

Prep 10 min · Cook 10 min

Heat the oil in the skillet over medium heat. Add the onion and jalapeno and cook for 5 minutes until softened.
Stir in the black beans, chili powder, cumin, and half the salt. Cook for 3 minutes until the beans are heated through.
Whisk the eggs in a small bowl with the remaining salt. Pour the eggs into the skillet. Cook, stirring gently, for 3 minutes until the whites are set and the yolks are soft and creamy. Done when whites are set and yolks are still soft.
While the eggs cook, warm the tortillas directly over a low flame or in a separate dry pan for 1 minute, flip, and cook for 1 minute more until pliable.
Transfer the scramble to a plate, sprinkle with cilantro, and serve with the warm tortillas.

Nutrition

Ingredients

Instructions

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