We love breakfast for dinner. Here is a protein-packed meal that is great any time of day!
Serves 2
1 green bell pepper, chopped
1 can black beans, rinsed & drained
3-4 large eggs
1/4 cup (or two small handfulls) of sharp shredded cheddar
1 t. cilantro
1/4 t. ground red pepper
2 10" whole wheat/low carb tortillas
In a cast iron skillet, heat a little spay oil & sauce onions & peppers with a pinch of salt until the onions are transparent & the peppers begin to soften. Sprinkle in ground red pepper & stir to combine. Add the beans & cook 3-4 minutes, mashing some of the beans as you stir. Remove from pan & divide between the tortillas.
While the veggies are cooking, scramble the eggs with a pinch of salt & freshly ground pepper & the cilantro. in the skillet, scramble the eggs until they are just done & no longer wet. Divide the egg between the tortillas. Top each with half of the cheese and enjoy!
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