Light Breakfast Veggie Tacos

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Prep Time

15mins

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Time to Table

15mins

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Serves

6 (2 per serving)

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Ingredients

  • 8 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup black beans, drained and rinsed
  • 3/4 cup Pico de Gallo
  • 12 6-inch corn tortillas, warmed as directed on package
  • 1 avocado, peeled and thinly sliced
  • 3/4 cup Daisy Light Sour Cream

Ingredients

  • 8 eggs, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 1 cup black beans, drained and rinsed
  • 3/4 cup Pico de Gallo
  • 12 6-inch corn tortillas, warmed as directed on package
  • 1 avocado, peeled and thinly sliced
  • 3/4 cup Daisy Light Sour Cream

Directions

  1. In a medium bowl, beat the eggs, salt and pepper. In a 12-inch nonstick skillet, heat the butter and oil over medium heat. Add the eggs.
  2. Cook for 4 to 5 minutes or until set but still shiny, stirring occasionally.
  3. In small microwavable bowl microwave the beans on High for 30 to 45 seconds or until hot. Spoon the eggs evenly on the tortillas.
  4. Top with the beans, Pico de Gallo, avocado and a dollop of sour cream.
  • Calories:359
  • Cholesterol:263
  • Dietary Fiber:8
  • Protein:16
  • Sodium:638
  • Total Carbohydrate:33
  • Total Fat:19

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