Name: High-Protein Breakfast Tacos
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 4 servings
Ingredients: Nonstick cooking spray; 1 cup low-fat (1 percent) cottage cheese; 1 large egg; 1/4 teaspoon ground cumin; 1/4 teaspoon garlic powder; 1 ripe avocado, pitted and peeled; 2 teaspoons fresh lime juice; Kosher salt and freshly ground black pepper; Nonstick cooking spray; 4 ounces fresh Mexican chorizo, removed from casings; 1/2 cup cooked black beans; 4 large eggs; 1/2 cup pico de gallo; Small cilantro sprigs; Hot sauce, for serving

Directions

Watch how to make this recipe.

For the tortillas: Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment. Spray the parchment generously with cooking spray and set aside.
Combine the cottage cheese, egg, cumin and garlic powder in a food processor or blender. Process until well combined and fairly smooth (a few small lumps are fine), stopping and scraping down the sides as needed.
Scoop four 1/4-cup mounds of the batter onto the prepared baking sheet leaving them well spaced apart. Spread each mound into a 5-inch or slightly smaller circle with the back of a spoon (they will spread a little more as they cook). Bake until browned on top and at the edges and dry to the touch, 35 to 40 minutes. Let cool on the baking sheet. They will become sturdier as they cool.
Meanwhile, for the filling: Combine the avocado and lime juice in a small bowl and roughly mash together with a fork; season to taste with salt and pepper and set aside.
Spray a medium nonstick skillet with cooking spray and set over medium-high heat. Add the chorizo and cook until browned, breaking it up into small crumbles, about 3 minutes. Stir in the black beans, then spread out the sausage mixture evenly on the bottom. Reduce the heat to medium low and crack the eggs into the skillet. Cover and cook until the whites are set and the yolks are still runny, 4 to 5 minutes. Season the eggs with salt and pepper.
Spread the mashed avocado onto the tortillas. Divide the eggs and chorizo mixture among the tortillas. Top with pico de gallo and cilantro sprigs. Serve with hot sauce on the side.

Cook’s Note

The tortillas can be stacked in an airtight container with pieces of parchment paper between each for up to 5 days. You can also freeze them for up to 3 months. Reheat the tortillas in the microwave for 10 seconds for refrigerated tortillas or 20 seconds for frozen ones. You can also place them individually in a nonstick skillet set over medium heat until hot, 20 to 30 seconds a side for refrigerated tortillas and 30 to 40 seconds for frozen ones.

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