Mexican Scrambled Eggs with Black Beans

Name: Mexican Scrambled Eggs with Black Beans
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 2 servings
Cuisine: North American
Ingredients: 4 large eggs; 120 ml liquid egg whites; 120 g canned black beans, low sodium, drained and rinsed, half a can, drained; 80 g salsa; 30 g old cheddar, grated, grated; 4 small corn tortillas; 4 g fresh cilantro; cooking spray

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Soft scrambled eggs folded with black beans, salsa and a little cheese, wrapped in warm corn tortillas. Fast, filling and naturally gluten-free.

421calories

30 gprotein
37 gcarbs
17 gfat
8 gfibre

per serving

Prep: 5 min
Cook: 8 min
Serves: 2
Cost: $2.70/serving

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Servings

Fit to my macros

g protein per serving

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Method

Drain and rinse the black beans. Chop the cilantro.
Heat a dry skillet over medium-high heat. Warm the tortillas one at a time, about 20 seconds per side, and stack them wrapped in a clean towel to stay soft.
Whisk the eggs and egg whites in a bowl.
Lower the heat to medium-low, spray the skillet and pour in the eggs.
Stir slowly and continuously with a spatula until the eggs form soft curds and are just set, about 3 minutes (74°C / 165°F).
Fold in the black beans, salsa and cheddar and stir for 1 minute until the beans are warm and the cheese is melting.
Spoon into the warm tortillas and top with cilantro.