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Breakfast Tortilla with Eggs.jpg

Breakfast Tortilla with Eggs
20 min      456kcal

Ingredients

Sweet Potato, raw

Black Beans, dry

Egg

Avocado

Cheddar Cheese, low-fat

Salsa Sauce

Salt

Ground Black Pepper

Ground Cumin

Corn Tortilla

Nutritional Value

Fat

Carbs

Protein

1 small

2 tbsp

2 small

1/3 small, chopped

1/4 cup, grated

1 tbsp

1 pinch

1 pinch

1 pinch

 medium

16g

56g

25g

Step by Step

  • Cook sweet potato: Pierce sweet potato with fork a few times. Place in microwave and microwave on high fr 4-6 min or until cooked through. Alternatively, you can roast it in the oven at 190°C for 45 min or until fork tender. Once the sweet potato is cooked, remove the skin and place the potato in a medium bowl. Mash with a fork and set aside.

  • In a separate medium bowl, add black beans, cumin, salt, and ground black pepper. Stir to combine then set aside. 

  • In a separate small bowl, beat eggs. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in the beaten eggs and cook. Stir every few minutes to get fluffy eggs. Once cooked, remove from heat.

  • To assemble a tortilla, make sure you have a slightly warm tortilla: it makes it easier to roll. You can warm it up for 10-20 sec in the microwave before assembling it. Layout warm tortilla and evenly distribute mashed sweet potato. Evenly distribute scrambled eggs, avocado, black beans mixture, and cheese on tortilla. Drizzle salsa sauce on top. Tuck ends in then roll up a tortilla. 

  • To warm up: Place on a baking sheet in the oven at 150°C  for 5-10 min or simply microwave them for 1-2 min. 

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