Breakfast tacos | Heart and Stroke Foundation

Ingredients

• 2 eggs
• 5 egg whites
• 2 tbsp (25 mL) skim milk
• 1/4 tsp (1 mL) freshly ground black pepper
• 1 (15 oz/425 mL) can low-sodium black beans, rinsed and drained
• 1/4 cup (50 mL) salsa
• 1 tbsp (15 mL) canola oil
• 4 whole wheat flour tortillas, 8-inch (20 cm)
• 1/4 cup (50 mL) reduced-fat shredded cheddar cheese
• Optional toppings:
• cilantro
• avocado
• chopped green onions
• salsa
• non-fat Greek yogurt