By Krista McCabe
Beat the eggs in a bowl with 3 tbsp of milk and a pinch of salt and pepper. Mix well and set aside.
Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent.
Add the diced tomato to the skillet and cook for another 2 minutes.
Stir in the black beans and continue to cook for another 2 minutes, until heated through.
Pour the egg mixture into the skillet. Gently stir and cook until the eggs are softly scrambled, taking care not to overcook them. This should take about 4-5 minutes.
Warm the corn tortillas in a separate dry skillet or directly over a gas flame for a few seconds on each side until pliable.
Place a portion of the scrambled egg and bean mixture onto each tortilla. Top with fresh cilantro and salsa fresca.
Serve immediately while warm with additional salsa fresca on the side, if desired.
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This Breakfast Mexican Vegetarian recipe is ready in 25 minutes and features large eggs, canned black beans, drained and rinsed, milk and other delicious ingredients. Contains 365 calories total.
Beat the eggs in a bowl with 3 tbsp of milk and a pinch of salt and pepper. Mix well and set aside.
Heat olive oil in a large non-stick skillet over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent.
Add the diced tomato to the skillet and cook for another 2 minutes.
Stir in the black beans and continue to cook for another 2 minutes, until heated through.
Pour the egg mixture into the skillet. Gently stir and cook until the eggs are softly scrambled, taking care not to overcook them. This should take about 4-5 minutes.
Warm the corn tortillas in a separate dry skillet or directly over a gas flame for a few seconds on each side until pliable.
Place a portion of the scrambled egg and bean mixture onto each tortilla. Top with fresh cilantro and salsa fresca.
Serve immediately while warm with additional salsa fresca on the side, if desired.
Calories per Serving: 365
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