“Try them! Try them! And you may!” – Dr. Suess
In honor of Father’s Day, I thought I would share one of my husband’s (the father of my children) favorite meals. These Mexican inspired tacos offer protein, veggies, flavor and fiber.
Easy and delicious! Enjoy!
Chop two red peppers and one large onion
Saute veggies in large pan with a drizzle of olive oil until soft
Scramble 7 eggs and 5 egg whites
Add eggs and 29oz can of drained black beans
Stir in pan. Then, periodically scrape mixture from edge to bottom of pan with spatula until all the eggs are cooked.
As I hope you can see, the black beans dye the eggs greenish. (If you want to avoid this, simmer the beans in a separate pot and add as you layer your taco.)
Warm corn tortillas and create your taco. Layer egg mixture, a sprinkle of monterey jack cheese (or something more authentic) and fresh cilantro.
As far as the “ham” is concerned, we are truly a bacon family. I’ve found that baking strips of high quality bacon on cookie cooling racks over a cookie sheet (to catch all the fat) strikes a good balance of delicious and not too indulgent. Bake well in oven for about 18 minutes at 385 degrees.
Serves two adults and two children with leftovers.
Enjoy!