This is one of my favorite go-to easy-peasy meals that’s healthy but filling. I actually end up making this more often for breakfast than lunch or dinner because it’s a great way to start the morning (of course with a side of blueberries). Sometimes if I’m having this for lunch at work I’ll leave out the egg whites. I just pack a ¼ of the avocado and then a container of the beans and polenta mixed together. From there it’s pretty easy to mix everything together at work.
- ¼ cup black beans, warmed for a few seconds in the microwave
- ¼ cup cooked polenta
- 2 egg whites
- ¼ avocado
- 1 La Tortilla Low-Carb tortilla (This is a tortilla that is wheat based and doesn’t taste like cardboard)
- Sea salt to taste
To make this I cook up the polenta first. To make the polenta I use 1 ½ cups water and a ½ cup polenta. This is considered a “half serving” from the original directions but it provides A LOT of polenta. Once the water is boiling pour in the polenta and stir frequently. Once it starts to bubble set it aside and it will start to thicken.
Next I mash the avocado into a bowl and set that aside with the warm beans added. Then I cook the egg whites. Once the egg whites are done I add those and the polenta to the bowl and mix together. Tip in some sea salt to taste. Once it’s at the taste level you like then use 2/3 of the mixture to put on the tortilla. There’s always a bit of a leftover because I like to eat the rest out of the bowl.