Heart-Healthy Mexican Eggs
Brighten your mornings with Heart-Healthy Mexican Eggs, a flavorful and nutritious twist on a classic breakfast dish. Packed with vibrant veggies like red bell peppers, cherry tomatoes, and onions, this recipe is further boosted with protein-rich black beans and whole grain tortillas for a satisfying start to your day. Seasoned with aromatic cumin and ground coriander, these eggs are gently cooked to perfection and topped with creamy avocado, fresh cilantro, and a zesty squeeze of lime. Ready in just 25 minutes, this quick and wholesome meal is perfect for a balanced breakfast, brunch, or even a light dinner. It's a guilt-free, flavorful choice for anyone looking to embrace heart-healthy eating without sacrificing taste! Keywords: heart-healthy breakfast, Mexican eggs, protein-packed meal, quick and easy recipes, healthy brunch ideas.
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Recipe Information
Ingredients
- 4 large Eggs
- 2 teaspoons Olive oil
- 1 medium, diced Red bell pepper
- 0.5 medium, diced Onion
- 2 cloves, minced Garlic
- 0.5 cup, cooked and rinsed Black beans
- 1 cup, halved Cherry tomatoes
- 0.5 teaspoon Cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 small, sliced Avocado
- 0.25 cup, chopped Cilantro
- 1 small, cut into wedges Lime
- 4 small Whole grain tortillas
Instructions
In a medium skillet, heat 2 teaspoons of olive oil over medium heat.
Add the diced red bell pepper and onion to the skillet and sauté for 3-4 minutes until they begin to soften.
Add the minced garlic, black beans, and cherry tomatoes to the skillet. Stir in the cumin, ground coriander, salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally until the tomatoes start to soften.
While the vegetables are cooking, crack the eggs into a bowl and lightly whisk them together.
Move the vegetables to one side of the skillet and pour the eggs into the other half. Let the eggs cook gently, stirring occasionally until they are just set, about 3-4 minutes.
Gently fold the vegetables into the eggs until everything is well combined and heated through.
Warm the whole grain tortillas in a separate pan or in the oven during the last few minutes of cooking.
Serve the eggs topped with sliced avocado and chopped cilantro. Add a squeeze of lime juice and a wedge on the side for extra zest.
Enjoy your heart-healthy Mexican eggs with warm tortillas.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.6 g | 80% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1981 mg | 86% | |
| Total Carbohydrate | 132.7 g | 48% | |
| Dietary Fiber | 25.4 g | 91% | |
| Total Sugars | 18.1 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 407 mg | 31% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1588 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
