Egg Breakfast Tacos

Eggs served in a tortilla with beans, salsa, avocado and cheese.

25

min

Meal benefits

Great source of B vitamins, choline, and vitamin D, which all play a major role in bone health, energy metabolism, and nervous system function

Great source of healthy fats which have been proven to increase heart health and decrease the risk of cardiovascular disease

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

826

Protein

33

g

Fats

50

g

Carbs

61

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

3

small corn or flour tortillas

3

large eggs

50

g

black beans, drained and rinsed

25

g

shredded cheese (cheddar, Monterey Jack, or Mexican blend)

0.5

small avocado, sliced

25

g

salsa

1

tbsp

chopped cilantro

1

tsp

olive oil or cooking spray

Instructions

_{Step 1/3}

Warm Tortillas

3 Small Corn or Flour Tortillas

Warm torillas in air fryer or oven for a few minutes until soft and pliable.

_{Step 2/3}

Cook Eggs

1 tsp Olive Oil
3 Large Eggs

Heat olive oil in a non-stick pan over medium heat, cook the eggs to your desired doneness (scrambled, fried, or sunny-side-up), seasoning with salt and pepper during cooking.

_{Step 3/3}

Assemble and Serve

50g Black Beans
20g Shredded Cheese
1 Small Avocado
30g Salsa
5g Fresh Cilantro

Once the eggs are cooked, divide them evenly between the warmed tortillas. Top each taco with black beans, shredded cheese, sliced avocado, salsa, and chopped cilantro. Serve immediately.