Name: Mexican Breakfast Plate (Eggs Beans)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 4 large eggs; 1 cup canned black beans, rinsed and drained; 1 tbsp extra-virgin olive oil; 1/2 medium avocado, sliced; 2 low-carb corn tortillas (≈6-inch); 1/2 cup fresh salsa (tomato, onion, jalapeño); 2 tbsp fresh cilantro, chopped; 2 lime wedges; 2 tbsp reduced-fat shredded cheddar cheese; 1/4 tsp ground cumin; to taste salt and pepper

Step-by-Step Instructions

1
Heat olive oil in a non‑stick skillet over medium heat.
2
Add black beans, cumin, salt, and pepper; cook 3‑4 minutes until warmed.
3
Push beans to one side, crack eggs into the skillet and scramble or fry to desired doneness.
4
Warm tortillas in a dry pan or microwave for 30 seconds.
5
Assemble each plate: place a tortilla, top with beans, two eggs, avocado slices, salsa, and sprinkle cheese and cilantro.
6
Serve with lime wedges on the side.

*Pro Tips

1
Use a non‑stick pan to reduce added fat.
2
Rinse canned beans to lower sodium and remove excess carbs.
3
Choose low‑carb tortillas (≤5g net carbs each) for a lower glycemic impact.

Why It's Diabetic-Friendly

High protein from eggs and fiber from black beans and avocado help stabilize blood sugar; low‑carb tortillas keep the glycemic load low, and healthy fats from olive oil and avocado improve satiety.

⚠️ This recipe is AI-generated and screened for general diabetic suitability. It is not medical advice and has not been individually reviewed by a clinician. Ingredient choices and portion sizes affect blood glucose differently for each person — confirm with your doctor or registered dietitian before relying on it, especially if you take insulin or other glucose-lowering medication.

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