Who says tacos are just for dinner? This veggie-enhanced twist on the classic breakfast burrito keeps carbs low while maximizing fiber. One whole egg delivers vitamin A, while two extra egg whites boost the protein.
Makes 1 serving
2 small corn tortillas
2 tbsp unsalted canned black beans
1 cup washed spinach or baby spinach
1 tsp oil or coconut oil
1 egg and 2 egg whites, beaten together
2 tbsp salsa fresca
pepper to taste
1. Place corn tortillas on a toaster-oven tray; top each with 1 tbsp black beans. Heat in a 350-degree toaster oven until tortilla and beans are heated through. (They should be ready when other ingredients are done cooking.)
2. In a small sauté pan, cook spinach with a little water over medium heat until wilted. Remove from pan, drain excess liquid, and set aside.
3. Add oil to the pan and heat. Add beaten eggs to pan and use a spatula to scramble the eggs.
4. When eggs are done, divide eggs and spinach between the two tortillas. Top with salsa fresca and pepper.