Sometimes you look in the fridge and see nothing but an odd hodge podge of ingredients just waiting to go bad. At my house it’s usually a day or two prior to a scheduled grocery trip when I am scrounging for something to eat for lunch.
One such Saturday I looked into the frig to see an avocado getting mushy and some tortillas that I wasn’t quite sure how long they had been there. They looked okay but I had a feeling their time might be coming soon. I also had a some banana peppers from the farmer’s market that needed to be eaten soon or lost to the disposal.
Out of desperation, food inspiration was born. Enjoy my simple but easy egg white and avocado tacos.
Egg White and Avocado Tacos
- Olive oil cooking spray
- ½ cup chopped onion
- 1-2 banana peppers, diced
- ¼ tsp dried cumin
- ¼ tsp dried cilantro
- ½ cup cooked black beans
- 3 egg whites
- 2 low carb whole wheat tortillas
- ½ medium avocado
- Ground black pepper, to taste
Heat a non-stick skillet over medium heat. Spray with olive oil spray. Add onions and peppers to pan and cook until soft , about 5 minutes. Add cumin and cilantro and cook for an additional minute.
Add black beans and egg whites. Cook 5-10 minutes, stirring frequently, until whites are firm. Season with pepper, if desired.
Warm tortillas in microwave till soft. Divide avocado and egg mixture between tortillas. Serve and enjoy.
Yield: Makes 1 serving of 2 tacos.
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Per Serving: Calories 478; Total Fat 16.9g; (Sat Fat 1.5g, Poly Fat 1g, Mono Fat 7g); Protein 35.5g; Carb 53g; Fiber 25g; Sugars 6g; Cholesterol 0mg; Sodium 760mg