Egg white and bean tacos are filling and delicious, and – even better – they’re easy as can be. These tacos are perfect for your weekend, especially if you don’t want to spend a lot of time cooking! Plus, they’re filled with iron and protein. Hope you enjoy!
- 1 can of vegetarian refried beans
- 3 cloves garlic
- fresh coriander
- 1/2 onion
- 1 zucchini
- 1 bell pepper
- ras al hanout
- 1/2 c egg whites
- 1/2 avocado
- 2 tortillas
- 1/2 lime
- yellow bird habanero hot sauce
Heat up some oil in a saucepan over medium heat. Chop your garlic, and add it to the oil to saute until it begins turning brown. Once the garlic is brown, add the refried beans and cook until warmed through. Turn off the heat, chop your coriander, and add it to the beans.
Heat some oil in a skillet over high heat. Chop your onions, and add them to the pan. While the onions are cooking, chop the zucchini and bell peppers and add to the pan after the onions become translucent. Saute everything together for 5-10 minutes or until the zucchini starts to get a little color on it. Now shake over some ras al hanout, flip to combine, and turn off the heat.
Heat a pan over medium heat and warm your tortillas. Now in the same pan, add some oil or butter before adding the eggs whites. Cook the egg whites until solid.
Now throw everything on the tortillas with the avocado, cheese, spinach, and hot sauce, and spritz some lime over them. Time to chow down!