* Percent Daily Values are based on a 2000 calorie diet.
Yield: 2
Ingredients:
2teaspoonscoconut oil
2shallotschopped
1garlic cloveminced
1/2cupred or kidney beanssoaked overnight and cooked, or canned beans
1/4teaspooncumin
1/2teaspoonpaprika
pepperto taste
2whole eggs
2egg whites
1/2teaspoongarlic salt(optional)
2cupsbaby spinachor 2 gluten-free tortillas
2tablespoonsfire-roasted salsa
Directions:
In a medium skillet, heat 1 teaspoon coconut oil over medium heat. Sauté shallots and garlic for 3 minutes.
Add beans, cumin, and paprika, and season with pepper, as desired. Cook beans for 4 minutes, stirring frequently. Set aside and keep warm.
Beat eggs and egg whites in a bowl. Heat the rest of the coconut oil in a small skillet and cook eggs until opaque. Season with salt and pepper.
Place the spinach on a plate. Top with beans and eggs, and serve with salsa.
Notes:
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