Breakfast Tacos
Try this great on the go breakfast taco.
Ingredients
- 4 large eggs
- 8 large egg whites
- 1 cup cooked black beans, if using canned beans, drain and rinse thoroughly
- 8 six-inch corn tortillas
- 1 cup shredded reduced-fat cheddar cheese
- diced avocado, optional
- diced tomatoes, optional
- plain non-fat Greek yogurt or low-fat sour cream, optional
- salsa, optional
- fresh cilantro, optional
- chopped green onions, optional
Instructions
- Coat a large skillet with oil spray and preheat over medium-low heat.
- In a large bowl, whip together the whole eggs and egg whites. Add the eggs to the skillet and scramble until cooked through.
- Heat the beans on the stove or in the microwave until warm.
- To warm the tortillas, heat an ungreased skillet over medium-high heat. Add one tortilla to the skillet. Warm for about 10 to 15 seconds, then flip the tortilla using a pair of tongs and heat for another 10 to 15 seconds. Continue until all of the tortillas have been warmed.
- Top each corn tortilla with scrambled egg, 2 tablespoons beans, 2 tablespoons cheese, and additional toppings as desired.
Notes
Serving size: 2 tacos with eggs, beans, and cheese only (additional toppings not included in nutrition information)
Nutrition Information per serving
Calories: 350Carbohydrates: 35gProtein: 26gTotal Fat: 13g— Unsaturated Fat: 8g— Saturated Fat: 5gCholesterol: 230mgSodium: 540mgFiber: 6gTotal Sugar: 0g— Natural Sugar: 0g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.