Ingredients
| Medium Avocados, peeled and pitted |
2
|
| 2% plain Greek yogurt |
1/2 cup
|
| Lime juice (about 1/2 a small lime) |
2 tsp.
|
| Garlic powder |
1/2 tsp.
|
| Salt |
1/2 tsp.
|
| Large eggs, whisked |
8
|
| 8″ Flour tortillas (toasted, if desired) |
4
|
| Black beans, drained & rinsed |
1 15 oz. can
|
| Taco seasoning blend |
2 tsp.
|
| Fresh chives, chopped |
for garnish
|
Directions
- PLACE avocado, yogurt, lime juice, garlic powder, and salt in a blender. BLEND until smooth. SET ASIDE or PLACE avocado, yogurt, lime juice, garlic powder, and salt in a bowl and MASH to desired consistency.
- SPRAY a medium skillet with nonstick cooking spray and PLACE over medium heat. POUR eggs into skillet. Once edges start to cook, use a spatula to PULL edges to the center. REPEAT movement until eggs are completely cooked, about 3-5 minutes.
- In a small bowl, TOSS together black beans and taco seasoning.
- SPREAD equal amounts of avocado spread on tortillas, then TOP with seasoned black beans and scrambled eggs. SPRINKLE with chives.
- SERVE. REFRIGERATE leftovers up to 3 days.
Nutritional Info
Per Serving: 1/4 of Recipe
| Calories |
560
|
| Total fat |
29 g
|
| Saturated fat |
7 g
|
| Polyunsaturated fat |
4 g
|
| Monounsaturated fat |
13.5 g
|
| Cholesterol |
375 mg
|
| Sodium |
1250 mg
|
| Carbohydrates |
50 g
|
| Dietary Fiber |
12 g
|
| Sugar |
3 g
|
| Protein |
27 g
|
| Vitamin A |
200 mcg
|
| Vitamin D |
2 mcg
|
| Folate |
135 mcg
|
| Choline |
310 mg
|
| Calcium |
140 mg
|
| Iron |
3.5 mg
|
| Potassium |
680 mg
|