Light Breakfast Veggie Tacos

Light Breakfast Veggie Tacos
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Calories 359 cals
Total Fat 19 g
Cholesterol 263 mg
Dietary Fiber 8 g
Sodium 638 mg
Protein 16 g
Total Carbohydrate 33 g

Prep Time: 15 Minutes

Time to Table: 15 Minutes

Serves: 6 (2 per serving)


  • 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


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.


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