Southwest Breakfast Tacos

Written By PFC Fitness Camp • 0 min read

Yes- you can still eat tacos for breakfast (or lunch… or dinner…) and meet your health and fitness goals!

This recipe makes 2 servings…

INGREDIENTS:

• 1 tsp Grapeseed Oil
• 2 Eggs, whole
• 4 Egg Whites
• 1/4 C Black Beans, cooked, low sodium
• 2 Tbsp Cheddar Cheese, grated*
• 1/4 C Bell Peppers, chopped
• 1/4 C Onion, chopped
• 1/2 tsp Smoked Paprika
• 2 Corn Tortillas, medium-sized
  *Optional

DIRECTIONS

1. Drain and rinse the black beans.
2. Wash and chop the bell peppers and onions.
3. Beat all eggs in a small mixing bowl and set aside.
4. In a medium nonstick pan, heat the grapeseed oil until hot but not smoking. Saute the peppers, onions, and beans until the onions begin to become translucent.
5. Add in the eggs and scramble together with everything in the pan. Slowly add in the smoked paprika and salt, to taste.
6. Add the egg scramble to the center of each warmed tortilla and sprinkle with 1 Tbsp cheddar cheese. Fold each tortilla into a taco and enjoy!

NUTRITION FACTS (calculated including cheese)

• Calories: 390
• Fat: 16 g
• Carbs: 42 g
• Fiber: 7 g
• Sugar: 3 g
• Added Sugar: 0 g
• Protein: 19g