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Egg and Black Bean Breakfast Tacos
with tropical green smoothie

Active: 15 Total: 20

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.

Tags
Proteins

Ingredients

Metric
Servings:
4
Egg and Black Bean Breakfast Tacos:
  • 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
Tropical Green Smoothie:
  • Pineapple or mango, frozen cubes - 12 oz
  • Baby spinach - 5 oz
  • Water - 1 cup

Nutrition Facts

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Prep

  1. Whisk eggs - Whisk together eggs, milk, salt, black pepper, and chili powder.

  2. Beans - Drain and rinse.

  3. Make smoothie - In a blender combine frozen pineapple, baby spinach, and water. Blend until smooth.

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Make

  1. Heat a large skillet or frying pan over medium heat. Add oil.

  2. Pour eggs over heated oil and scramble with a silicone spatula.

  3. When eggs are nearly finished cooking, add beans. Gently fold everything together, letting eggs finish cooking.

  4. Warm tortillas according to package directions.

  5. Slice avocados.

  6. Assemble tacos by filling tortillas with eggs, avocados, sour cream, and salsa. Enjoy with smoothie.

Nutrition Facts

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Reviews

Ratings

Original (2)
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Gluten-free (0)
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Paleo (0)
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Vegetarian (0)

1 review

Tasty easy meal. The smoothie was ok. Added a spoonful of greek yogurt to each smoothie to balance the earthiness of the spinach.

By: Julie
Posted: Apr 05, 2022
Diet: Original
0 Helpful