Breakfast Tacos

These vibrant breakfast tacos are filled with a savory mixture of scrambled eggs, black beans, and fresh vegetables, all wrapped in warm tortillas. A delightful way to start your day with a burst of flavor and nutrition.

Ingredients

• Corn tortillas - 4 small
• Eggs - 4 large
• Black beans - 1 cup, canned, drained and rinsed
• Red bell pepper - 1/2 cup, diced
• Spinach - 1 cup, fresh
• Red onion - 1/4 cup, diced
• Olive oil - 1 tablespoon
• Cumin - 1/2 teaspoon
• Salt - 1/4 teaspoon
• Black pepper - 1/4 teaspoon
• Avocado - 1 medium, sliced
• Fresh cilantro - 1/4 cup, chopped
• Lime - 1, cut into wedges

Steps

1. In a skillet, heat the olive oil over medium heat. Add the diced red onion and bell pepper, sautéing until softened, about 3-4 minutes.
2. Add the black beans, cumin, salt, and black pepper to the skillet. Cook for another 2-3 minutes until heated through.
3. Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Remove the mixture from the skillet and set aside.
4. In the same skillet, crack the eggs into the pan, scramble them gently, and cook until just set, about 3-4 minutes. Mix in the black bean and vegetable mixture until well combined.
5. Warm the corn tortillas in a separate dry skillet or microwave. Divide the egg and bean mixture among the tortillas.
6. Top each taco with sliced avocado and chopped cilantro. Serve with lime wedges on the side.

Nutrition

• Calories: 380
• Protein: 18 g
• Carbs: 38 g
• Fiber: 12 g
• Sugar: 2 g
• Sodium: 300 mg
• Cholesterol: 370 mg
• Total Fat: 18 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.2 L

Health Benefits

• High in protein from eggs and beans, supporting muscle health.
• Rich in fiber from black beans and vegetables, aiding digestion.

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