This Mexican breakfast can be made in about 5 minutes, or make a big batch on the weekend, freeze it, and microwave one for a fast breakfast on the go.
This recipe comes to us from Dawn Jackson Blatner, registered dietitian and author of The Flexitarian Diet.
- 1 whole egg*
- 2 egg whites*
- 1/4 cup canned black beans, rinsed and drained
- 2 tablespoons canned chopped green chilies
- 2 tablespoons shredded cheddar cheese
- Cooking spray
- 1 small (6-inch) whole-grain tortilla
*Flex Swap – you can substitute 1 whole egg and 2 egg whites with a 1/2 cup crumbled firm tofu, sauteed with 1/8 teaspoon turmeric (for yellow color).
Mix eggs*, beans, chilies, and cheese together and then scramble mixture in pan sprayed with cooking spray over medium heat. Wrap in tortilla.