Ingredients
Scale
- 4 small corn or low-carb flour tortillas
- 1 cup liquid egg whites (or 4 large eggs)
- 1/2 cup cooked black beans, rinsed and drained
- 1/4 cup shredded low-fat cheddar cheese
- 2 tablespoons salsa (your choice of heat)
- 1 teaspoon taco seasoning or a pinch of salt and pepper
- Optional: Fresh cilantro or Greek yogurt for topping
Instructions
- Spray a non-stick skillet with a light coating of cooking spray and place it over medium heat. Pour in the egg whites (or whisked whole eggs) and add the taco seasoning. Stir constantly with a spatula for about 2 minutes until the eggs are fluffy and just set. Fold in the black beans during the last 30 seconds of cooking to warm them through without overcooking the eggs.
- Lay your tortillas out on a clean surface. Divide the egg and bean mixture evenly among the four tortillas. Sprinkle the shredded cheese over the hot eggs so it begins to melt immediately. Top each taco with a half-tablespoon of salsa. If you are eating them immediately, add your fresh toppings now.
- If you are making these ahead of time, let the filling cool slightly before folding the tortillas. Wrap each taco tightly in a piece of aluminum foil or parchment paper. Place the wrapped tacos in a large airtight container or a freezer-safe zip-top bag. Store them in the refrigerator for up to 4 days or in the freezer for up to a month.
- Cook Time: 5 minutes