Vegetarian Breakfast Tacos

Health Highlights

Ingredients

4 small tortilla(s)	Tortilla, corn (soft)
1 tsp	Extra virgin olive oil
4 large	Egg (large; see note)
1/2 cup shredded	Mexican cheese blend
1/4 tsp	Salt
1/4 tsp	Black pepper
2 green onion (stem)	Green onion (trimmed and finely sliced)
1 cup	Black beans, canned (use up to 1 cup)
1/2 cup shredded	Red cabbage
1 avocado(s)	Avocado (for garnish)
1 tbsp	Green chili salsa, medium (optional)
1 tsp	Hot sauce (optional for garnish)
1 sprig	Cilantro (coriander) (optional for garnish)

This dish comes together quickly, so it is important to prepare and set out all your tacos toppings before you start cooking.
.Crack the eggs into a medium bowl. It is not necessary to scramble them. Heat a large non-stick skillet with the olive oil over medium-low heat. Pour the eggs into skillet. Season with salt and pepper. Break the yolks using a heatproof spatula to create a ‘messy’ scramble. Continue to cook over low heat, stirring occasionally.
Once the eggs are mostly set, and are close to being finished (*do not overcook the eggs), add the grated cheddar cheese and stir together to melt. Add half the sliced scallions and immediately remove the eggs from the heat.
Assemble the tacos: Spoon about a tablespoon of black beans into each warm corn tortilla. Top with a spoonful of messy, cheese scrambled eggs. Top with sliced red cabbage, diced avocado, scallions, and a generous spoonful of tomatillo salsa. Finish with a few dashes of jalapeño hot sauce and fresh cilantro, if using. Serve immediately.

Calories 611

Calories from fat 347

Calories from saturated fat 96

Total Fat 39 g

Saturated Fat 10.6 g

Trans Fat 0.1 g

Polyunsaturated Fat 4.8 g

Monounsaturated Fat 17.8 g

Cholesterol 460 mg

Sodium 1200 mg

Potassium 1182 mg

Total Carbohydrate 44 g

Dietary Fiber 17.4 g

Sugars 2.8 g

Protein 31 g