I’m so excited for this post, which I’m getting to do as a part of a recipe swap with Sweat Pink. I’m getting to share one of my recipes with a brand new audience, and I get to introduce you to Sara of Sweet Success. Sara’s a fellow yoga teacher, and she’s also a health coach and nutrition expert. Definitely make sure you check her out and follow her on Instagram and Facebook.
I felt very lucky when Sara shared her recipe with me for the swap because I absolutely love Mexican food. I’ll be honest and tell you that it’s not usually my go-to for breakfast, but I’ll be starting to make exceptions for this recipe.
Not only are these tacos delicious, but they’re loaded with antioxidants. The recipe calls for several spices, like turmeric, chili powder, and cumin, that are full of good-for-you antioxidants. Plus, it’s nice to have a way to give your food plenty of flavor without resorting to tons of cooking oils, butter, salt, or even sugar.
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I also love that this recipe is so versatile. You can tweak it by adding in some of your favorite veggies, or you can add on your favorite toppings, too. For example, my toddler was chowing down on an avocado while I was making this, so I swiped a few slices from her and put them on top of the tacos. It was the perfect addition!
Need a delicious & #healthy #breakfast recipe? Check out these breakfast tacos from @saragiboney and @sublimelyfit! Click To Tweet
Here’s Sara’s recipe:
- 4 eggs
- olive oil or butter
- 1 teaspoons cumin
- 1 teaspoons chili powder
- 1/4 teaspoon turmeric
- 1/8 teaspoon cayenne pepper, or more for spicier flavor
- 1/2 small onion, chopped
- 1/2 green pepper, chopped
- 1/4 cup corn
- 1/2 cup black beans, rinsed
- 4 corn tortillas
- Desired toppings: plain Greek yogurt, guacamole, grape tomatoes, salsa, jalapeño, etc.
- Add oil or butter to a pan over medium heat. Add onion and green pepper. Add cumin, chili powder and cayenne pepper. Cook for 2-3 minutes or until onion is fragrant and translucent; add corn and black beans. Cook for 2-3 minutes. Taste and add more spices, if desired.
- While vegetable and black bean mixture is cooking, make the eggs. Crack eggs into a bowl. Add turmeric. Whisk.
- Add oil or butter to a pan over medium heat. Pour eggs into a pan. Using a spatula, continuously move the eggs around the pan until cooked to your liking.
- Warm up corn tortillas to prevent breaking. Place a spoonful of the vegetable and black bean mixture and a spoonful of scrambled eggs on each tortilla, and top with desired ingredients.
- Beth's note: they are DELICIOUS with avocados on top!