Easy Breakfast Tacos

Calories

332 Per Serving

Protein

19g Per Serving

Fiber

9g Per Serving

Calories		332
Total Fat		14.0 g
	Saturated Fat	3.1 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.8 g
	Monounsaturated Fat	2.9 g
Cholesterol		279 mg
Sodium		152 mg
Total Carbohydrate		35 g
	Dietary Fiber	9 g
	Sugars	2 g
Protein		19 g

Ingredients

Servings 4 Serving Size 1 taco

1 medium avocado (peeled, pitted)
2 teaspoons lime juice (about 1 small lime)
3/4 teaspoon garlic powder (divided)
2 cups raw baby spinach
1 cup cherry tomatoes (halved)
6 large eggs, whisked
1, 15-ounce can, no salt added black beans, drained and rinsed (about 1 3/4 cup cooked)
1/2 teaspoon chili powder
4, 6鈥�, corn tortillas, warmed if desired

Directions

Tip: Click on step to mark as complete.

Place avocado, lime juice and 1/4 teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
Spray a medium skillet with nonstick cooking spray and place on medium to low heat. Add spinach and cherry tomatoes and cook for 2 minutes until the spinach is wilted. Pour eggs into skillet and stir to combine. Once the edges start to cook, use a spatula to pull the edges to the center. Repeat this movement until eggs are completely cooked, about 3-5 minutes.
In a small bowl, toss together black beans, chili powder and remaining 1/2 teaspoon garlic powder.
Spread equal amounts of avocado mixture on tortillas, then top with seasoned black beans and scrambled eggs.

Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Easy Breakfast Tacos

Calories

332 Per Serving

Protein

19g Per Serving

Fiber

9g Per Serving

Calories		332
Total Fat		14.0 g
	Saturated Fat	3.1 g
	Trans Fat	0.0 g
	Polyunsaturated Fat	1.8 g
	Monounsaturated Fat	2.9 g
Cholesterol		279 mg
Sodium		152 mg
Total Carbohydrate		35 g
	Dietary Fiber	9 g
	Sugars	2 g
Protein		19 g

Ingredients

Servings 4 Serving Size 1 taco

1 medium avocado (peeled, pitted)
2 teaspoons lime juice (about 1 small lime)
3/4 teaspoon garlic powder (divided)
2 cups raw baby spinach
1 cup cherry tomatoes (halved)
6 large eggs, whisked
1, 15-ounce can, no salt added black beans, drained and rinsed (about 1 3/4 cup cooked)
1/2 teaspoon chili powder
4, 6鈥�, corn tortillas, warmed if desired

Directions

Tip: Click on step to mark as complete.

Place avocado, lime juice and 1/4 teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
Spray a medium skillet with nonstick cooking spray and place on medium to low heat. Add spinach and cherry tomatoes and cook for 2 minutes until the spinach is wilted. Pour eggs into skillet and stir to combine. Once the edges start to cook, use a spatula to pull the edges to the center. Repeat this movement until eggs are completely cooked, about 3-5 minutes.
In a small bowl, toss together black beans, chili powder and remaining 1/2 teaspoon garlic powder.
Spread equal amounts of avocado mixture on tortillas, then top with seasoned black beans and scrambled eggs.

Note: The USDA recommends cooking eggs until the yolk and whites are firm.

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