Black bean-tortilla scramble & Overnight chia pudding with apples and cinnamon

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Two Breakfasts

Black bean-tortilla scramble & Overnight chia pudding with apples and cinnamon

Gluten-Free, Vegetarian, Dairy-Free, Soy-Free

2 Servings, 510 Calories/Serving

5–15 Minutes

Get delicious recipes with organic produce and clean ingredients delivered

View our meal plans

In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • SCRAMBLE
  • 1 Mi Rancho 100% corn tortilla
  • 1/3 cup cooked black beans
  • 4 pasture-raised organic eggs
  • Fresh cilantro
  • 1/3 cup diced tomatoes
  • CHIA PUDDING
  • 1 cup almond milk
  • 1 tablespoon pure maple syrup
  • 1/3 cup chia seeds
  • 1 apple
  • 1 tablespoon almonds
  • ½ teaspoon cinnamon

Nutrition per serving

SCRAMBLE: Calories: 250, Protein: 14 g, Total Fat: 16 g, Monounsaturated Fat: 7.5 g, Polyunsaturated Fat: 4 g, Saturated Fat: 3.5 g, Cholesterol: 325 mg, Carbohydrates: 13 g, Fiber: 3 g, Added Sugar: 0 g, Sodium: 200 mg
Contains: eggs

CHIA PUDDING: Calories: 260, Protein: 6 g, Total Fat: 12 g, Monounsaturated Fat: 1.5 g, Polyunsaturated Fat: 7 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Carbohydrates: 37 g, Fiber: 14 g, Added Sugar (Maple Syrup): 6 g, Sodium: 80 mg
Contains: tree nuts

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Prep the scramble ingredients

  • Cut the tortilla into 6 triangles.
  • Rinse the black beans.
  • Crack the eggs into a medium bowl, season with salt and pepper, and lightly beat with a whisk or fork until blended.
  • Coarsely chop the cilantro.

2

Cook the scramble

In a medium frying pan over medium heat, warm 1 to 2 tablespoons butter or oil until hot but not smoking. Add the tortilla triangles and cook, turning once, until just beginning to crisp, 3 to 5 minutes. Add the beans and tomatoes and cook, stirring occasionally, until the liquid is thickened slightly, 2 to 3 minutes.
Pour in the eggs and cook, stirring gently, until just set but still moist, 2 to 3 minutes. Remove from the heat and stir in the cilantro.

Serve

Transfer the scramble to individual plates or bowls and serve.

1

Make the chia pudding

The night before:
In a medium bowl, combine the almond milk and maple syrup, stirring until the syrup is dissolved. Season lightly with salt. Stir in the chia seeds.
Transfer the mixture to individual glasses or jars. Cover and refrigerate overnight.

2

Prep the garnishes

The next morning:
  • Cut the apple into quarters, cut away the core, then coarsely chop the fruit.
  • Coarsely chop the almonds.
In a small bowl, stir together the apple, almonds, and cinnamon.

Serve

Top the chia pudding with the apple-almond mixture and serve.