Easy Breakfast Tacos

Easy Breakfast Tacos with black beans, eggs and veggies can be enjoyed any time of day! These come together in a flash with soft tortillas, creamy guacamole, savory black beans, and perfectly scrambled eggs.

This recipe is from American Egg Board – Recipes is an American Heart Association Heart-Check Certified Recipe.

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

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

• Calories per serving 332
• Protein 19g
• Total fat 14g
  • Saturated Fat 3.1g
  • Trans Fat 0g
  • Polyunsaturated Fat 1.8g
  • Monounsaturated Fat 2.9g
• Cholesterol 279mg
• Sodium 152g
• Total Carbohydrate 35g
  • Dietary Fiber 9g
  • Sugar 2g

Source: https://www.heart.org/en/recipes/hcm-easy-breakfast-tacos