Ingredients
| avocado, peeled and pitted |
1
|
| lime juice (about 1 small lime) |
2 tsp
|
| garlic powder, divided |
3/4 tsp
|
| raw baby spinach |
2 cups
|
| cherry tomatoes, halved |
1 cup
|
| large eggs, whisked |
6
|
| no salt added black beans, drained and rinsed (about 1 3/4 cups cooked) |
1 15-ounce can
|
| chili powder |
1/2 tsp
|
| 6″ corn tortillas, warmed if desired |
4
|
Directions
- PLACE avocado, lime juice, and ¼ teaspoon garlic powder in a bowl and MASH to desired consistency. SET aside.
- 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.
- In a small bowl, TOSS together black beans, chili powder, and remaining ½ teaspoon garlic powder.
- SPREAD equal amounts of avocado mixture on tortillas, then TOP with seasoned black beans and scrambled eggs.
Insider Tips
- Note: The USDA recommends cooking eggs until the yolk and whites are firm.
Nutritional Info
Per Serving: 1 Taco
| Calories |
330
|
| Total Fat |
14 g
|
| Saturated Fat |
3 g
|
| Trans Fat |
0 g
|
| Polyunsaturated Fat |
2 g
|
| Monounsaturated Fat |
3 g
|
| Cholesterol |
280 mg
|
| Sodium |
150 mg
|
| Total Carbohydrates |
35 g
|
| Dietary Fiber |
9 g
|
| Sugar |
2 g
|
| Added Sugar |
0 g
|
| Protein |
19 g
|