This Mexican breakfast can be made in about 5 minutes, or make a
big batch on the weekend, freeze it, and microwave one for a fast
breakfast on the go.
This recipe comes to us from Dawn Jackson Blatner, registered
dietitian and author of The Flexitarian Diet.
1 whole egg*
2 egg whites*
1/4 cup canned black beans, rinsed and drained
2 Tbsp canned chopped green chilies
2 Tbsp shredded cheddar cheese
Cooking spray
1 small (6-inch) whole-grain tortilla
*Flex Swap - you can substitute 1 whole egg and 2 egg whites with a
1/2 cup crumbled firm tofu, sauteed with 1/8 teaspoon turmeric (for
yellow color).
Mix eggs*, beans, chilies, and cheese together and then scramble mixture
in pan sprayed with cooking spray over medium heat. Wrap in tortilla.
Servings per Recipe: 1
Nutrition per Serving:
304 Calories, 11g Total Fat, 5g Saturated Fat, 226mg Cholesterol,
509mg Sodium, 33g Total Carbs, 5g Dietary Fiber, 24g Protein
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