Scrambled Egg Tacos (Recipe)
Jan 23, 2022
Scrambled Egg Tacos (Recipe)
Ingredients
2 tbsp. olive oil
1 (15-oz) can black beans, rinsed
1/2 tsp. cumin seeds
1 clove garlic, finely chopped
Kosher salt
Pepper 4 c. baby spinach
1 tbsp. fresh lemon juice
8 large eggs
8 yellow corn tortillas
Crumbled queso fresco, and cilantro, for serving
Instructions
Heat 1 tablespoon oil in a large skillet on medium. Add beans, cumin, and garlic. Season with 1/8 teaspoon each salt and pepper and cook until garlic starts to turn golden brown, about 2 minutes. Add spinach, remove from heat, and toss together until leaves just barely wilt. Stir in lemon juice.
In a large bowl, whisk together eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper. Heat remaining tablespoon oil in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds to desired doneness, 2 to 3 minutes for medium-soft eggs.
Lightly char tortillas under broiler or over a gas flame. Fill tortillas with beans, eggs, sour cream, queso fresco, and cilantro, if desired.
Enjoy!!!
Servings : 4
Ready in : 15 Minutes
Course : Breakfast, lunch
Recipe Type : Batch Cooking, CrockPot Cooking, Gluten Free, Weight Loss
Calores: 460kcal
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