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Easy Breakfast Tacos

Easy Breakfast Tacos
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Easy Breakfast Tacos

Nutrition Facts

Easy Breakfast Tacos
CaloriesCalories
332 Per Serving
ProteinProtein
19g Per Serving
FiberFiber
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”, corn tortillas, warmed if desired

Directions

Tip: Click on step to mark as complete.

  1. Place avocado, lime juice and 1/4 teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
  2. 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.
  3. In a small bowl, toss together black beans, chili powder and remaining 1/2 teaspoon garlic powder.

  4. 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.
 

Nutrition Facts

Easy Breakfast Tacos
CaloriesCalories
332 Per Serving
ProteinProtein
19g Per Serving
FiberFiber
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”, corn tortillas, warmed if desired

Directions

Tip: Click on step to mark as complete.

  1. Place avocado, lime juice and 1/4 teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.
  2. 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.
  3. In a small bowl, toss together black beans, chili powder and remaining 1/2 teaspoon garlic powder.

  4. 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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