Kick off Taco Tuesday with these black bean and egg breakfast tacos.
(15-oz) can black beans, rinsed
clove garlic, finely chopped
fresh lemon juice
yellow corn tortillas
Sour cream, crumbled queso fresco, and cilantro, for serving
- 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.
- 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.
- 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