Ingredients
4 large egg whites
1/4 cup chopped bell pepper
1/4 cup chopped spinach
1/4 cup diced tomatoes
1/4 avocado, sliced
1/4 cup canned black beans, drained
2 whole grain tortillas (9-inch)
1/4 cup crumbled feta cheese
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon fresh cilantro, chopped
1/4 lime, juiced
Instructions
Whisk egg whites in a bowl until slightly frothy
Heat olive oil in a non-stick skillet over medium heat
Add bell pepper and spinach; cook 2-3 minutes until softened
Stir in diced tomatoes and black beans; cook 1-2 minutes
Pour egg whites into the skillet; scramble gently until just set
Season with cumin, salt, and pepper
Warm tortillas in the skillet or microwave
Assemble tacos with egg mixture, avocado, feta, cilantro, and lime juice
Notes
Use no-stick spray instead of olive oil for lower fat
Meal prep: Store filled tacos in an airtight container in fridge for up to 2 days
Customize with additional toppings like salsa or jalapeños
For dairy-free: Omit feta or substitute with nutritional yeast
- Prep Time: 10
- Cook Time: 10
- Category: High Protein Breakfasts
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 taco
- Calories: 240
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 55mg