Light Breakfast Veggie Tacos
Prep Time
15mins
Time to Table
15mins
Servings
6 (2 per serving)
Ingredients
- 8 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 cup black beans, drained and rinsed
- 3/4 cup Pico de Gallo
- 12 6-inch corn tortillas, warmed as directed on package
- 1 avocado, peeled and thinly sliced
- 3/4 cup Daisy Light Sour Cream
Ingredients
- 8 eggs, beaten
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1 cup black beans, drained and rinsed
- 3/4 cup Pico de Gallo
- 12 6-inch corn tortillas, warmed as directed on package
- 1 avocado, peeled and thinly sliced
- 3/4 cup Daisy Light Sour Cream
Directions
- In a medium bowl, beat the eggs, salt and pepper. In a 12-inch nonstick skillet, heat the butter and oil over medium heat. Add the eggs. Cook for 4 to 5 minutes or until set but still shiny, stirring occasionally.
- In small microwavable bowl microwave the beans on High for 30 to 45 seconds or until hot. Spoon the eggs evenly on the tortillas.
- Top with the beans, Pico de Gallo, avocado and a dollop of sour cream.
- Calories:359
- Cholesterol:263
- Dietary Fiber:8
- Protein:16
- Sodium:638
- Total Carbohydrate:33
- Total Fat:19
