Egg Breakfast Tacos
Eggs served in a tortilla with beans, salsa, avocado and cheese.
25
min
Nutrition facts (per serving)
Calories
382
Protein
30
g
Fats
35
g
Carbs
38
g
Ingredients
Conversion Chart
3
small corn or flour tortillas
3
large eggs
75
g
black beans, drained and rinsed
45
g
shredded cheese (cheddar, Monterey Jack, or Mexican blend)
45
g
avocado, sliced
30
g
salsa
10
g
chopped cilantro (optional)
Instructions
Step 1/3
Warm Tortillas
Heat a skillet over medium heat and lightly coat it with cooking spray or oil. 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.
Meal benefits
Contains nine essential amino acids needed for muscle recovery
Healthy monounsaturated and polyunsaturated fats to help reduce inflammation
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