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Big Stuffed Breakfast Soft Taco

by Livestrong_Recipes  |  Aug 6, 2015

Big Stuffed Breakfast Soft Taco
  1. PREP
  2. 12 m
  • COOK
  • 03 m
  • TOTAL
  • 15 m

Breakfast tacos might sound like a splurge but this version is a healthy way to start your morning. Recipe courtesy of Jackie Newgent, RDN.

INGREDIENTS

SERVES 1

  • 1 Plum Tomato
  • 1 Whole Grain Tortilla
  • 2 Pasture-Raised Grade A Organic Eggs
  • 2 stalk scallion(s)
  • 1/8 tsp sea salt
  • 1/4 cup Shredded Cheese, Monterey Jack
  • 1/4 cup pinto beans, canned
  • 1/2 tsp 100% Juice, Lime
  • 1 tbsp Cilantro

DIRECTIONS

1 Remove pulp and seeds from the tomato; compost (or discard). Dice the tomato; set aside.
2 Place a large sheet of aluminum foil on the kitchen counter. Top with a large sheet of unbleached parchment paper. Place the tortilla in the center; set aside.
3 Spritz a (PFOA-free) nonstick skillet with organic cooking spray and heat over medium. Add the eggs, scallions, and salt and scramble until the eggs are softly scrambled, yet still slightly runny, about 1 1/2 minutes.
4 Transfer the eggs to the tortilla. Sprinkle with the Monterey jack (or cheddar) cheese, beans, diced tomato, lime juice, and cilantro. Fold the tortilla over ingredients to form a taco. (Hint: Use remaining beans as a salad or sprinkled onto a salad for lunch or dinner.)
5 Wrap the taco with the unbleached parchment paper. Then wrap in the foil. Chill in the refrigerator overnight.
6 When ready for breakfast, remove the foil and keep the burrito wrapped in parchment. Place on a microwave-safe plate and cook in the microwave on HIGH until heated through, about 45 seconds to 1 minute.
7 Photo credit: Jackie Newgent, RDN.