Easy Breakfast Tacos

Directions

1. Place avocado, lime juice and ¼ teaspoon garlic powder in a bowl and mash to desired consistency. Set aside.

2. Spray a medium skillet with nonstick cooking spray and place on medium to low heat. Add spinach and cherry tomatoes and cook for 2 minutes until the spinach is wilted. Pour eggs into skillet and stir to combine. Once the edges start to cook, use a spatula to pull the edges to the center. Repeat this movement until eggs are completely cooked, about 3-5 minutes.

3. In a small bowl, toss together black beans, chili powder and remaining ½ teaspoon garlic powder.

4. Spread equal amounts of avocado mixture on tortillas, then top with seasoned black beans and scrambled eggs.

5. Note: The USDA recommends cooking eggs until the yolk and whites are firm.

Ingredients

• 1 avocado, peeled and pitted
• 2 tsp lime juice (about 1 small lime)
• 3/4 tsp garlic powder, divided
• 2 cups raw baby spinach
• 1 cup cherry tomatoes, halved
• 6 large eggs, whisked
• 1 15-ounce can no salt added black beans, drained and rinsed (about 1 3/4 cups cooked)
• 1/2 tsp chili powder
• 4 6" corn tortillas, warmed if desired