Recipes

INGREDIENTS:

• 1 cup cooked black beans, drained and rinsed 
• 1 large poblano pepper, seeded and diced small
• 1/4 cup finely chopped red onion
• 1/4 packed cup cilantro leaves, chopped 
• Juice 1 lime
• 1/4 tsp sea salt
• 1 avocado, pitted, peeled and chopped
• 4 whole-grain corn tortillas 
• 1 tsp ground cumin
• 2 oz reduced-fat Mexican cheese blend or part-skim mozzarella, shredded (1/2 cup)
• Olive oil cooking spray
• 8 egg whites
• 1/4 cup low-fat sour cream

INSTRUCTIONS:

1. Preheat oven to 350°F. In a medium bowl, combine beans, pepper, onion, cilantro, lime juice and salt. Gently fold in avocado and set aside.
2. Place tortillas on a baking sheet and sprinkle cumin evenly over top. Then sprinkle with cheese, dividing evenly. Bake for 5 minutes or until cheese has melted.
3. Meanwhile, heat a medium nonstick skillet on medium. Lightly coat skillet with cooking spray, pour in egg whites and cook for 2 to 3 minutes or until white. Gently stir and remove from heat. 
4. Place 1 tortilla on each of 4 plates and spoon egg on top of each, dividing evenly. Then add about 1/2 cup bean mixture and top with sour cream, dividing evenly.