Why limit tacos to the afternoon and evening hours? This a.m. version is a home run! For more Mexican food, check out Chapter 8: Mmmmm, Mexican!
Entire recipe: 288 calories, 5g total fat (1.5g sat fat), 773mg sodium, 37.5g carbs, 6.5g fiber, 5.5g sugars, 23g protein
You’ll Need: skillet, nonstick spray, microwave-safe plate
Prep: 10 minutes • Cook: 10 minutes
¼ cup finely chopped onion
¼ cup finely chopped red bell pepper
½ cup egg whites (about 4 large eggs’ worth)
⅛ teaspoon garlic powder
⅛ teaspoon salt
Dash ground cumin
Dash chili powder
¼ cup canned black beans, drained and rinsed
Two 6-inch corn tortillas
2 tablespoons shredded reduced-fat Mexican-blend cheese
1 tablespoon chopped fresh cilantro
Optional topping: Clean & Hungry Salsa (recipe and store-bought alternatives here)
1. Bring a skillet sprayed with nonstick spray to medium-high heat. Add onion and pepper. Cook and stir until mostly softened, about 4 minutes.
2. Reduce heat to medium. Add egg whites, and sprinkle with seasonings. Scramble until fully cooked, about 2 minutes.
3. Add beans, and cook and stir until hot, about 1 minute.
4. On a microwave-safe plate, microwave tortillas for 20 seconds, or until warm.
5. Divide egg scramble between tortillas, and top with cheese and cilantro.
MAKES 1 SERVING
HG Alternative
If you like, brown your tortillas in the skillet before cooking your scramble!