This skinny recipe is basically eating tacos for breakfast, which is a total revelation. Your family will be so pleased to have a delicious taco all to themselves for breakfast.
Ingredients
1tspextra virgin olive oil
1/2small yellow onion,diced
115ozcan reduced-sodium black beans,drained and rinsed
1/4tspcumin
1/4tspsalt
1/4tspblack pepper
1/8 tspchili powder
110ozcan diced tomatoes with green chilies,drained
1/2tspSriracha hot sauce
6eggs
6low carb, high fiber whole wheat torillas,5-inch diameter
In a large skillet, heat 1 teaspoon olive oil over medium heat. Add the onions and cook for 2-4 minutes until soft.
Add the black beans, cumin, salt, pepper, and chili powder; cook for an additional 2 minutes, stirring frequently.
Transfer the bean and onion mixture to a large mixing bowl, mash the beans gently with a fork, and set aside.
In a small skillet over medium heat, heat the diced tomatoes and green chilies and sriracha until evenly heated through, about 4 minutes.
Heat each tortilla in a dry skillet on medium-high heat for about 30 seconds on each side.
Spread ¼ cup bean mixture on each tortilla, and spoon ¼ sriracha mixture over the bean mixture.
For sunny side up eggs: Heat a large skillet over medium-low heat. Spray the skillet with non-stick cooking spray and crack the eggs into the skillet. Work in batches depending on how big the skillet is.
Cook them until the whites are firm, then cover with a lid to steam the tops of the eggs for about 1 minute.
Slide an egg on each prepared tortilla and garnish with 1 tablespoon of shredded cheddar cheese and ½ tablespoon chopped cilantro.