Breakfast

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

372

Protein

21

g

Fats

24

g

Carbs

18

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

Heat a skillet over medium heat and lightly brush it with olive oil or cooking spray. Warm the tortillas in the skillet for about 30 seconds on each side until they are soft and pliable. Remove from the skillet and set aside.

_{Step 2/3}

Cook Eggs

In the same skillet, 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

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.