- 2 eggs
- 5 egg whites
- 2 Tbsp skim milk 30 mL
- 1/4 tsp freshly ground black pepper 1 mL
- 1 can (15 oz/ 426 mL) can low-sodium black beans, rinsed, drained and mashed
- 1/4 cup salsa 60 mL
- 1 Tbsp canola oil 15 mL
- 4 whole wheat flour tortillas, 8-inch (20 cm)
- 1/4 cup reduced-fat shredded cheddar cheese 60 mL
- Optional toppings
- chopped green onions
- non-fat Greek yogurt
- 1. In medium mixing bowl, scramble eggs, egg whites, skim milk and pepper.
- 2. In medium skillet, heat black beans and salsa over medium heat for 5 minutes, stirring well. Set aside and keep warm. In large non-stick skillet, heat canola oil over medium heat. Cook eggs for 3 to 4 minutes, stirring occasionally to scramble.
- 3. Place tortillas on work surface. Divide egg mixture equally in center of each tortilla. Add black bean mixture and cheese evenly over eggs. Add desired toppings and serve immediately.
Per Serving - without extra toppings
|Gras saturés||1.5 g|
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