Black Bean Scramble
Nutrition per serving
| Calories | 395 kcal |
| Protein | 26.4 g |
| Carbs | 39.6 g |
| Fats | 15 g |
| Saturated Fat | 4 g |
| Monounsaturated Fat | 7 g |
| Polyunsaturated Fat | 2.9 g |
| Sugars | 3.6 g |
| Fiber | 16.1 g |
| Sodium | 440 mg |
Ingredients
| Egg(s) | |
| Black Beans (canned) | |
| Baby Spinach | |
| Tomatoes, Red, Ripe | |
| Olive Oil | |
| Granulated garlic | |
| Cumin Powder | |
| Paprika |
1. Drain and rinse the black beans
2. Whisk the eggs together with the cumin, paprika, garlic and a pinch of salt and pepper. Set aside.
3. Heat 1 tsp of olive oil in a pan. Add the black beans and gently stir for 30 seconds. Add the egg mixture and leave to set for 30 seconds. Begin to stir the eggs as they cook. Cook for 2-3 minutes.
4. Lay the spinach on a plate. Halve the tomatoes and add to the plate. Serve the scramble on top of the spinach.