In this high-protein breakfast taco recipe, black beans, eggs and cheese are folded into corn tortillas and topped with your favorite salsa.

High-Protein Breakfast Tacos

eaches large eggs

Cheddar cheese

black beans,

eaches 2 6-inch corn tortillas, heated

salsa

Whisk eggs and egg whites together in a small bowl; place near the stove.


Coat a medium nonstick skillet with cooking spray place over medium heat. Add the eggs and cook, stirring, until almost set, about 4 minutes. Fold in cheese and beans. Divide among tortillas and top with salsa.


Meets the high protein objective but... I attached a photo of my version. I added sauteed peppers and onions to increase the fiber and antioxidants. I used organic canned beans that are lower in sodium which reduced the sodium content. I also make my own salsa from low salt tomato products. I omitted the cheese--the peppers and onions made up for the reduction in protein. My philosophy about cheese is if you can't taste it leave it out. Rather than use two egg whites I think I would enhance the protein and nutritional value of this dish by using drained and pressed crumbled extra firm tofu. Pros: Quick to make; easy; flavorful filling Cons: High sodium; wasted eggs

high-protein breakfast tacos

Total: 15 minutes

Author : EatingWell Test Kitchen

Ingredients

Instructions

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