Start Reading Mode
Scrambled Egg Tacos

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 clove garlic — finely chopped
1 (15-oz) can black beans — rinsed
kosher salt
2 tbsp olive oil
4 cups baby spinach
sour cream — for serving
crumbled queso fresco — for serving
cilantro — for serving
1/2 tsp cumin seeds
8 large eggs
8 yellow corn tortillas
pepper
1 tbsp fresh lemon juice

Nutritional information

2339
calories
246.53 g
carbohydrates
126.99 g
protein
8.18 g
fat
1101 mg
sodium
1560 mg
cholesterol

Scrambled Egg Tacos

Features:
  • Veg
Cuisine:
    • 30 mins
    • Serves 2
    • Easy

    Ingredients

    How to make Scrambled egg tacos

    • Heat 1 tbsp oil in a large skillet on medium heat. Introduce cumin, beans, and garlic.
    • Sprinkle 1/8 tsp salt and the same quantity of pepper. Cook for nearly 2 minutes. The garlic should begin turning golden brown.
    • Add the spinach and turn the flame off. Toss well. The leaves should just barely wilt. Blend in some lemon juice.
    • Whisk eggs, ½ tsp salt, ½ tsp pepper, and 1 tbsp water in a large bowl. In a 10-inch non-stick skillet, heat 1 tbsp oil. Introduce the eggs and stir using a rubber spatula frequently. Cook for 2-3 minutes to get medium-soft eggs. Stop when they’re done.
    • Char the tortillas lightly under the broiler or on a gas flame. Fill in with the eggs, beans, queso fresco, sour cream, and cilantro.

    Trivia

    Eggs are known for one of the highest quality protein. You can easily tell if an egg is raw or hardboiled by spinning it. Hardboiled eggs spin with a smooth motion while the raw egg will wobble in an unstable fashion.

    Pineapple Mint Coconut Water Frappe
    previous
    Pineapple Mint Coconut Water Frappe
    next
    Beetroot Idiyappam
    Pineapple Mint Coconut Water Frappe
    previous
    Pineapple Mint Coconut Water Frappe
    next
    Beetroot Idiyappam

    Add Your Comment