30 Minutes or Less: Avocado, Egg and Hash Brown Tacos
Posted by : CP
Eggs are not just for breakfast; from egg salad to eggnog – eggs have found their way from the clutches of our bagels and on to our dinner plates.
Eggs are one of the healthiest foods you can eat, loaded with protein and packed with nutrients why would you want to limit this to just breakfast? Plus eggs take two seconds to make. This entire meal takes under 30 minutes, from prep to first bite. Next thing you know they’re going to start putting eggs in desserts! Oh wait…
Ingredients
1 tbs olive oil
1 cups frozen shredded hash browns
1/4 onion, chopped
1/2 tsp ground cumin (or taco seasoning)
1/2 15-ounce can black beans, drained & rinsed
1 cup prepared salsa
4 large eggs
1/3 cup of low fat shredded colby-jack cheese
4 6-inch flour tortillas
1/2 avocado, chopped
1/4 cup cilantro, chopped
Do It!
1. Heat 1/2 tablespoon of olive oil in a large nonstick skillet over medium heat. Add hash browns and cook, stirring occasionally until brown. About 10 minutes.
2. While hash browns – brown, heat the other 1/2 tablespoon of oil in a saucepan over medium heat. Add the onion, cilantro and cumin, stirring occasionally until the onion is translucent.
3. Add the beans and salsa to the onions, reduce heat to low and cook for about 2 minutes.
4. Beat the eggs in a bowl like they stole something. Pour the eggs into the skillet with the hash browns and cook, stirring until the hash browns are evenly distributed among the eggs. Allow the eggs to set.
5. Add the onion, beans and salsa mixture to the eggs and stir until the eggs are nice and scrambled, about 1 minute.
6. Divide egg mixture among the 4 tortillas and top with avocado and cheese. (Feel free to broil for 5 minutes to melt the cheese and harden the shell)
_____________________________________________
Per Taco: Calories 270; Carbs 22.25g; Fat 15g; Protein 14g; Cholesterol 225mg*This recipe was modified from The Food Network.
