Pharmacy Notices
Breakfast

Breakfast Tacos

  • 10 Mins

    Prep Time

  • 15-20 Mins

    Cook Time

  • 4

    Servings

  • 331 Calories
  • 17g Fat
  • 28g Carbs
  • 17g Protein
Recommended For:

Rheumatoid Arthritis

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  • Instructions & Tools

    Instructions

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Ingredients

  • 4 Servings
  • 331 Calories
  • 17g Fat
  • 28g Carbs
  • 17g Protein
  • 25-30 Mins Total Time
  • 8 Eggs
  • 8 Corn Tortillas
  • ½ Cup Sharp Cheddar Cheese
  • ½ Cup Black Bean and Corn Salsa
  • 1 Avocado, diced
  • Salt and Pepper, to taste
Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

Nourishment Note

Eggs

Eggs are an excellent source of protein to help the body grow new cells. They also contain lutein that may promote eye health and choline, which is important for memory.

Avocado

Avocados are both a fruit and a fat, and contain a variety of vitamins, minerals, and antioxidants to help keep your body working it’s best.

Instructions

  • 4 Servings
  • 331 Calories
  • 17g Fat
  • 28g Carbs
  • 17g Protein
  • 25-30 Mins Total Time
  • 1

    Coat & Heat Skillet Evenly coat a skillet with non-stick cooking spray. Preheat skillet over medium-high heat.

  • 2

    Whisk Eggs While the skillet is preheating, crack the eggs into a medium-sized mixing bowl and mix using a whisk.

  • 3

    Cook Eggs Add the eggs to the hot skillet and reduce the heat to low. Allow the eggs to sit for about 1 minute.

  • 4

    Continue to Cook the Eggs Slowly push the eggs from one side of the skillet to the other, using a heat-proof, rubber spatula. Sweep the spatula all the way around the edge of the skillet to loosen away the cooked pieces from the side.

  • 5

    Preheat Skillet Continue to do this process until the eggs appear shiny and lumps form. Turn off the heat and preheat the second skillet on medium-high heat.

  • 6

    Heat Tortillas Add the corn tortillas to the second skillet, heating until they appear crisp and slightly brown.

  • 7

    Mix Ingredients Top two corn tortillas with ¼ of the eggs (about 2 eggs), 2 Tbsp of the sharp cheddar cheese, 2 Tbsp of the diced avocado, and 2 Tbsp of the black bean and corn salsa.

  • 8

    Repeat Steps, Serve & Enjoy! Repeat Steps 1–7 for the other tacos, serve and enjoy!

Recipe Created by Meijer Registered Dietitians, Beth Eggleston and Emily Parsell

What You’ll Need

  • Medium Mixing Bowl

  • Rubber Spatula

  • Non-Stick Cooking Spray

  • Whisk

  • Measuring Cups

  • Measuring Spoons

  • Cutting Board

  • 2 Skillets

Allergen Swap

  • CCorn

    Substitute whole wheat flour tortilla for corn; use corn-free salsa

  • EEgg

    Substitute eggs for tofu

  • FFODMAPs

    Use onion and garlic-free salsa

RA Cooking Tips

  • Eggs

    Purchase pre-scrambled eggs instead of whisking your own. This will save time and decrease hand strain.

  • Avocado

    Purchase pre-made guacamole instead of cutting an avocado. Bonus: the extra spices in the guacamole will add a fun and flavorful twist to the dish!

There's plenty more delicious recipes to try!

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