Breakfast Black Bean & Scrambled Egg Tacos

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Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes                            

Makes: 4 servings                        

 

WHAT YOU NEED

 

tsp. canola oil
1/4 cup finely chopped green onion
1 small garlic clove, minced
2 cups canned black beans, rinsed and drained
3/4 cup salsa
1 tsp. ground cumin
1 tbsp. fresh lime juice
1 tbsp. butter
8 large EGGS, beaten
12 small flour tortillas, warmed
1/2 cup shredded Monterey Jack cheese
1/2 cup prepared guacamole
1/4 cup coarsely chopped fresh cilantro
   
HERE’S HOW

 

  1. HEAT oil in large nonstick skillet set over medium-high heat. COOK onion and garlic for 2 minutes, stirring often, or until beginning to soften. STIR in beans, salsa and cumin; reduce heat to medium-low. SIMMER, stirring occasionally, for 3 to 5 minutes or until warmed through and slightly thickened. REMOVE skillet from heat; stir in lime juice and cover to keep warm.
  2. HEAT butter in separate large nonstick skillet set over medium heat until just melted. POUR in eggs. As they begin to set, gently PULL them across the skillet with spatula to form large soft curds. CONTINUE cooking eggs for 1 to 2 minutes – pulling, lifting and folding eggs – until thickened and no visible liquid egg remains. (Do not stir constantly.)
  3. FILL warm tortillas with equal amounts bean mixture and eggs. TOP filled tortillas evenly with cheese, guacamole and cilantro. Serve immediately.
ENJOY

 

Tip:  Prepare recipe with corn tortillas if desired.

 

Tip: Substitute shredded Cheddar cheese for the Monterey Jack if desired. For added heat, prepare recipe with shredded Jalapeno Jack, Tex Mex or a Mexican-blend shredded cheese.

 

INSIDER INFORMATION

 

Lighten up. Cooking spray can be substituted for butter.

Avoid cast iron. Eggs scrambled in a cast iron skillet can turn a greenish shade. This harmless but unappealing color change is the result of a chemical reaction between iron in the pan and sulfur in egg whites.

Don’t overcook. The heat retained in the pan will continue to cook and firm up the eggs after pan is removed from heat.

NUTRITION INFORMATION

 

Per 1/4 of recipe

Calories 650

Fat 29g

Cholesterol 390mg

Sodium 1410mg

Carbohydrate 72g

Fiber 10g

Sugars 8g

Protein 29g