Ingredients:

• 6 eggs
• 1/4 cup milk 
• 1 tablespoon oil 
• 1 (15 oz) can black beans, drained and rinsed
• 1 (4 oz) can diced green chiles 
• 1/4 cup taco sauce 
• 1/4 cup pepper jack cheese, shredded 
• 2 green onions, chopped
• 2 small tomatoes, chopped 
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the eggs and milk. Whisk until smooth.
2. Heat a large skillet over medium-low heat. Add the oil, and then pour the whisked eggs into the skillet. Gently fold with a spatula as they begin to set. Avoid over-stirring the eggs.
3. When the eggs are almost set (still soft, moist, and fluid around the edges), add the drained beans and chopped green chiles. Gently fold the beans and chiles into the scrambled eggs. Drizzle taco sauce over the eggs, and top with pepper jack cheese.
4. Place a lid on the skillet and let it warm for about 3-5 more minutes, or until the eggs are fully set and the cheese on top is melted.
5. Top the eggs with tomatoes and green onions before serving.
6. Refrigerate any leftovers within 2 hours.

Nutrition Information

200 Calories│9g Fat (3g Saturated)│17g Carbohydrates│0g Added Sugar│12g Protein│320mg Sodium│5g Fiber