Southwestern Breakfast Tacos

By AnnieMro

Ingredients

• 4 Corn Tortillas
• 4 large Eggs
• 1/2 Red Bell Pepper, diced
• 2 Scallions, whites and most greens, thinly sliced
• 1/2 cup canned Black Beans, drained and rinsed
• 1 Avocado, sliced
• 1 tablespoon Extra Virgin Olive Oil
• Optional toppings and garnish: Salsa, Cilantro, etc.

Preparation

Step 1

In a small saucepan, heat the black beans over medium-low heat, stirring occasionally.

While the beans are warming, preheat a large skillet over medium heat. Add the oil, peppers and scallions and saute for about 2 minutes, until peppers are slightly soft. Add the eggs to the pepper mixture and stir frequently, scrambling the eggs until they are cooked to your liking.

Warm the tortillas in the microwave for about 30 seconds.

Build your tacos. Layer the egg mixture with the beans and avocados, and garnish with cilantro and salsa if desired.

Nutrition Information

Serves: 2 | Serving Size: 2 tacos

Per serving: Calories: 247; Total Fat: 14g; Saturated Fat: 3g; Monounsaturated Fat: 8g; Cholesterol: 212mg; Sodium: 78mg; Carbohydrate: 17g; Dietary Fiber: 6g; Sugar: 2g; Protein: 10g; Potassium: 393mg; Vitamin A: 16%; Vitamin C: 40%; Iron: 22%; Calcium: 6%