This is an easy and balanced mix that can add some taste and variety to your breakfast!
Ingredients
- 2 eggs
- 5 egg whites
- 2 tbsp (25 mL) skim milk
- 1/4 tsp (1 mL) freshly ground black pepper
- 1 (15 oz/425 mL) can low-sodium black beans, rinsed and drained
- 1/4 cup (50 mL) salsa
- 1 tbsp (15 mL) canola oil
- 4 whole wheat flour tortillas, 8-inch (20 cm)
- 1/4 cup (50 mL) reduced-fat shredded cheddar cheese
Directions
- In medium mixing bowl, whisk together eggs, egg whites, skim milk and pepper.
- In medium skillet, heat black beans and salsa over medium heat for 5 minutes, stirring well. Set aside and keep warm. In large non-stick skillet, heat canola oil over medium heat. Cook eggs for 3 to 4 minutes, stirring occasionally to scramble.
- Place tortillas on work surface. Divide egg mixture equally in centre of each tortilla. Add black bean mixture and cheese evenly over eggs. Add desired toppings and serve immediately.
Nutritional info per serving (1 taco)
- Calories 390
- Protein 23 g
- Sodium 380 mg
- Potassium 511 mg
- Total fat 10 g
- Saturated fat 1.5 g
- Cholesterol 105 mg
- Carbohydrates 49 g
- Fiber 11 g
- Sugars 2 g
- Added sugars 49 g
For more recipes, check out the Heart and Stroke Foundation of Canada Website here.
