Share this content

A flavorful and filling breakfast, packed with nutrients and fiber. For the chili ingredient option below, I prefer poblano chilies for their flavor, but they vary from sweet to very spicy, and not every store carries them. Alternatives are canned green chilies or bell peppers, which are sold everywhere. This recipe is from my book: The 30 Day Heart Tune-Up 

Prep Time: 15 minutes


1 cup black beans, cooked (see Black Bean Dip recipe, here)

4 medium organic corn tortillas

1 tsp avocado oil

½ medium sweet onion, diced

¼ tsp sea salt

½ tsp ground paprika

1 medium chili pepper (poblano chili, green chili, or ½ bell pepper)

Dash ground cayenne pepper (or to taste)

4 large eggs, free-range, organic, omega-3-enriched

2 Tbsp fresh cilantro or parsley

¼ cup prepared Mexican salsa

1 Tbsp organic low-fat plain yogurt


Heat black beans on medium for 5 minutes. In a separate pan, warm tortillas over low heat, flipping occasionally.

Meanwhile, heat a sauté pan to medium-high. Add avocado oil, then sauté onion, salt, and paprika for 1 to 2 minutes, until onion is nearly translucent. Add chili and cayenne pepper, if using, and heat another 1 to 2 minutes, stirring occasionally.

Whip eggs; then pour over vegetables in sauté pan, stirring occasionally, scrambling eggs gently. Garnish eggs with cilantro or parsley.

To serve, place eggs on a plate. Serve salsa and beans on the side. Garnish beans with a dollop of yogurt. Enjoy with warmed tortillas, spooning a mix of beans, eggs, and salsa into each tortilla.


Steven Masley

Please share these recipes with your friends and family!

Send them this link to sign-up to receive my recipes: www.drmasley.com