Egg and Black Bean Breakfast Tacos
with tropical green smoothie
Canned black beans, fast-cooking eggs, and store-bought salsa help make this vegetarian meal come together quickly. Paleo: sub pepitas for the black beans.
Ingredients
- Eggs - 8
- Milk - 3 Tbsp
- Salt - 1/2 tsp
- Black pepper - 1/4 tsp
- Chili powder - 1/2 tsp
- Beans, black (14 oz / 397 g) - 1 can , drained and rinsed
- Oil, cooking - 1 1/2 Tbsp
- Tortillas, taco-sized flour - 8
- Avocado - 1 , sliced
- Sour cream - 1/2 cup
- Salsa, store-bought - 1/2 cup
- Pineapple or mango, frozen cubes - 12 oz
- Baby spinach - 5 oz
- Water - 1 cup
Prep
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Whisk eggs - Whisk together eggs, milk, salt, black pepper, and chili powder.
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Beans - Drain and rinse.
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Make smoothie - In a blender combine frozen pineapple, baby spinach, and water. Blend until smooth.
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Make
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Heat a large skillet or frying pan over medium heat. Add oil.
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Pour eggs over heated oil and scramble with a silicone spatula.
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When eggs are nearly finished cooking, add beans. Gently fold everything together, letting eggs finish cooking.
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Warm tortillas according to package directions.
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Slice avocados.
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Assemble tacos by filling tortillas with eggs, avocados, sour cream, and salsa. Enjoy with smoothie.
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