Scrambled Egg Tacos

Vegetarian Meals Scrambled Egg Tacos
Con Poulos

Kick off Taco Tuesday with these black bean and egg breakfast tacos.

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Yields: 4 servings
Total Time: 0 hours 15 mins
Ingredients
2 tbsp. olive oil
1 (15-oz) can black beans, rinsed
1/2 tsp. cumin seeds
1 clove garlic, finely chopped
Kosher salt
Pepper
4 c. baby spinach
1 tbsp. fresh lemon juice
8 large eggs
8 yellow corn tortillas
Sour cream, crumbled queso fresco, and cilantro, for serving
Directions
  1. Heat 1 tablespoon oil in a large skillet on medium. Add beans, cumin, and garlic. Season with 1/8 teaspoon each salt and pepper and cook until garlic starts to turn golden brown, about 2 minutes. Add spinach, remove from heat, and toss together until leaves just barely wilt. Stir in lemon juice. 
  2. In a large bowl, whisk together eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper. Heat remaining tablespoon oil in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds to desired doneness, 2 to 3 minutes for medium-soft eggs. 
  3. Lightly char tortillas under broiler or over a gas flame. Fill tortillas with beans, eggs, sour cream, queso fresco, and cilantro, if desired.

PER SERVING 460 CALORIES, 22.5 G FAT (6.5 G SATURATED), 23 G PROTEIN, 785 MG SODIUM, 43 G CARB, 10 G FIBER

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