FIT FOODS

Scrambled Egg Tacos

INGREDIENTS:

2 tbsp. olive oil
1 (15-oz) can black beans, rinsed
1/2 tsp. cumin seeds
1 clove garlic, finely chopped
Kosher salt
Pepper
4 c. baby spinach
1 tbsp. fresh lemon juice
8 large eggs
8 yellow corn tortillas
Sour cream, crumbled fresh cheese , and cilantro, for serving

DIRECTIONS:

1. Heat 1 tablespoon oil in a large skillet on medium. Add beans, cumin, and garlic. Season with 1/8 teaspoon each salt and pepper and cook until garlic starts to turn golden brown, about 2 minutes. Add spinach, remove from heat, and toss together until leaves just barely wilt. Stir in lemon juice.
2. In a large bowl, whisk together eggs, 1 tablespoon water, and 1/2 teaspoon each salt and pepper. Heat remaining tablespoon oil in a 10-inch nonstick skillet on medium. Add eggs and cook, stirring with a rubber spatula every few seconds to desired doneness, 2 to 3 minutes for medium-soft eggs.
3. Lightly char tortillas under broiler or over a gas flame. Fill tortillas with beans, eggs, sour cream, fresh cheese , and cilantro, if desired.

ENJOY!

Mâche, Beet, and Orange Salad

Toss the delicate mâche leaves with the lemon-herb dressing just before eating so they don't get soggy.

INGREDIENTS:

2 tsp. grated lemon zest plus 3 tablespoons juice
1/3 c. olive oil
Kosher salt and pepper
1/4 c. fresh mint leaves, chopped, divided
1/4 c. fresh dill, chopped, divided
8 oz. cooked small beets, thinly sliced
2 small navel oranges, rind removed, sliced into rounds
4 c. mâche, mixed greens, or baby spinach
1/3 c. shelled pistachios, toasted and roughly chopped

DIRECTIONS:

1. Whisk together lemon zest and juice, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir in half of mint and dill.
2. In a bowl, gently toss beets with 2 tablespoons vinaigrette. Arrange oranges and beets on a platter. Top with mâche, drizzle with remaining vinaigrette, and sprinkle with pistachios and remaining herbs.