Any no-cutlery-needed breakfast is welcome in a busy household. The tortillas can be warmed in the oven, filled, rolled and wrapped to go. Serve with your favourite toppings for the full taco treatment.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2013
Ingredients
Method
Whisk eggs with pepper. In skillet, melt butter over medium-low heat; cook eggs, stirring, just until softly set but still slightly runny, about 12 minutes. Sprinkle with pinch of the salt.Meanwhile, in separate skillet, heat oil over medium heat; cook red onion, stirring occasionally, until beginning to soften, about 4 minutes.
Stir in red pepper, jalapeño pepper, garlic, cumin, coriander, chili powder and remaining salt; cook, stirring occasionally, until softened, about 4 minutes. Stir in beans; cook until heated through, about 2 minutes. Stir into eggs.
Fill each tortilla with 1/2 cup egg mixture, heaping 1 tbsp Cheddar cheese and sprinkle of green onions.
Nutritional facts Per serving: about
- Fibre 9 g
- Sodium 1078 mg
- Sugars 6 g
- Protein 29 g
- Calories 536.0
- Total fat 26 g
- Potassium 657 mg
- Cholesterol 402 mg
- Saturated fat 11 g
- Total carbohydrate 45 g
%RDI
- Iron 26.0
- Folate 54.0
- Calcium 22.0
- Vitamin A 30.0
- Vitamin C 58.0
