Egg and Black Bean Tacos
These quick and easy Egg and Black Bean Tacos are packed with high-protein scrambled eggs and beans, providing a delicious and satisfying meal that's low in calories and full of flavor.
5 min
Prep
15 min
Cook
4
Serves
420
Calories
Macros · per serving
32g protein
50g carbs
12g fat
Ingredients
For 4 servings
- 8 egg
- 1 can black beans
- 8 corn tortilla
- 1 green bell pepper
- 1 red onion
- 1 tablespoon olive oil
- salt — to taste
- black pepper — to taste
- 1/4 cup cilantro
- 1/2 cup salsa
Instructions
- 1
Drain and rinse the black beans; set aside.
- 2
Chop the green bell pepper and red onion into small pieces.
- 3
In a large pan, heat the olive oil over medium heat.
- 4
Add the chopped green bell pepper and red onion to the pan, sautéing until softened, about 3-4 minutes.
- 5
Beat the eggs in a bowl and season with salt and black pepper to taste.
- 6
Pour the beaten eggs into the pan with the vegetables, stirring constantly to scramble them, about 3-4 minutes.
- 7
Once the eggs are cooked, add the black beans to the mixture and stir until heated through.
- 8
Heat the corn tortillas in a dry skillet for about 30 seconds on each side until warm and pliable.
- 9
Divide the egg and black bean mixture evenly among the tortillas.
- 10
Top each taco with a spoonful of salsa and sprinkle with chopped cilantro before serving.
Cook it this week.
NeatEat plans Egg and Black Bean Tacos — and the rest of your week — around your budget, groceries included.