Clearly, I had some extra black beans, guacamole and salsa to use from yesterday’s unwrapped shrimp burrito. This morning, I made an amazing huevos rancheros scramble – and it only took about 15 minutes. This is going to be my new summer brunch special. With fiber from the black beans, monounsaturated fat from the avocado, beta-carotene from the tomatoes in the salsa and protein from the eggs, this breakfast is a nutritional powerhouse – and it’s delicious, too!
Ingredients (serves 1):
2 large eggs
2 Tbsp onion, chopped
2 Tbsp bell pepper, chopped
1/4 C black beans (*Note: If using canned black beans, look for a “No Salt Added” variety and rinse under water in colander.)
2 Tbsp guacamole (Try making your own using my simple recipe here!)
2 Tbsp salsa
1/2 oz. reduced-fat, shredded Mexican Blend cheese
splash skim milk
1/2 tsp butter (or margarine)
1. Heat butter in small skillet over medium heat.
2. Add onions to skillet. Cook 2-3 minutes, stirring occasionally.
3. Add peppers to onions in skillet. Cook another 5-7 minutes, stirring occassionally.
4. Add black beans to skillet. Cook another 1-2 minutes.
5.Crack eggs in medium bowl. Add splash of skim milk, salt and pepper. Whisk well and add to skillet.Cook eggs until dry and cooked through, about 5-8 minutes. Continue to stir and scramble occasionally.
6. Add guacamole, salsa and cheese. Cook another 1-2 minutes. Remove from heat and serve.
The Goods: What’s Inside?
Nutritional Analysis Per Serving:
Calories 340 calories, Total Fat 20 g, Saturated Fat 8 g, Cholesterol 380 mg, Carbohydrates 20 g, Fiber 4 g, Protein 21 g, Sodium 701 mg, Calcium 305 mg
*Note: Sodium content may vary greatly based on brands used for guacamole, salsa, cheese and beans.