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Prep Time: 15 mins | Cook Time: 5 mins | Serves: 8 tacos

Ingredients

For the pickled onions:

• 1 red onion, thinly sliced

• 3-4 limes, juiced

• 1-2 Tbsp apple cider vinegar

• 1 tsp Kosher salt

• ½ tsp black pepper

For the tacos:

• 4 eggs

• 8 corn tortillas

• 1 c canned black beans (no-salt added), rinsed and drained

• 1 avocado, sliced

• 6 Tbsp salsa

• ½ c fresh cilantro, chopped

Directions

1. Add sliced onion to a Mason jar along with fresh lime juice, vinegar, salt and pepper. Seal the jar then rotate gently to combine all of the ingredients. Refrigerate for at least 30 minutes but ideally 2+ hours or overnight for best flavor.

2. Wash and chop cilantro and slice avocado.

3. Prepare scrambled eggs using salt and pepper to taste. Heat black beans and warm tortillas.

4. Portion cooked eggs into each tortilla, top with black beans, avocado, salsa, cilantro, and pickled onions.

5. Serve immediately and enjoy!

Notes

• Substitute egg whites or tofu for whole eggs to reduce fat and cholesterol counts.

• To heat tortillas, hold over an open flame for a nice, charred flavor, heat in a warm pan, or microwave in damp paper towel.

• Add any of your favorite taco toppings! Try pinto or refried beans, cheese, jalapenos, or your favorite hot sauce.

• Use up any leftover pickled onions by adding to soups, salads, grilled meats, poultry, fish, cooked veggies or even grains.

Nutrition: (per taco) Calories: 158 kcals | Total Fat: 7 g | Saturated Fat: 1.5 g | Sodium: 215 mg | Carb: 21 g | Protein: 6.5 g | Fiber: 4 g.

In the Kitchen | April 2023
Basecamp Prevention + Wellness, Providence | providencebasecamp.org