MAKES 2 SERVINGS
These may be the best tacos I’ve ever made! Not only are they delicious, but they’re easy to whip up in a flash.
Now, I don’t usually call for store-bought salsa . . . but it makes this dish especially easy. Just be sure to get organic to help avoid added chemicals and preservatives. At my store, it was only $0.50 more than nonorganic salsa.
SERVING SIZE: 2 tacos
COOK TIME: 15 minutes
PREP TIME: 1 minute
PER SERVING: calories 435; fat 21 g; saturated fat 6 g; fiber 10 g; protein 21 g; carbohydrates 43 g; sugar 2.5 g
Olive oil spray
1 (16-ounce) jar organic mild salsa
1⁄4 cup canned black beans, drained and rinsed 4 large eggs
4 (5-inch) corn tortillas
1 tablespoon crumbled Cotija cheese
1⁄2 avocado, sliced
- Spray a large skillet with olive oil and set it over medium heat. Add the salsa and beans and cook for 10 minutes, stirring often to avoid burning. When the mixture is thick and lightly browned, transfer it to a bowl and wipe out the skillet.
- Increase the heat to medium-high and spray the skillet with olive oil. Crack the eggs gently into the pan and fry them for 5 to 8 minutes, to your desired doneness, working in batches as needed to avoid overcrowding.
- Meanwhile, heat the tortillas in the microwave according to the package directions.
- To assemble the tacos, place a tortilla on a plate and top it with some beans and salsa, an egg, some Cotija, and some avocado slices.
From LOSE WEIGHT BY EATING: EASY DINNERS by Audrey Johns
Copyright © 2020 by Audrey Johns. Reprinted by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers.
