Day 5 Of Tasty's 7-Day Make-Ahead Meal Plan

Ingredients:

2 large eggs

¼ teaspoon kosher salt

Pinch of ground black pepper

1 teaspoon olive oil

2 small corn tortillas

¼ cup pico de gallo (meal prepped, see recipe)

2 tablespoons canned black beans, drained and rinsed

2 tablespoons chopped cilantro

Preparation:

1. Crack eggs into a small bowl, add salt and pepper, and whisk to combine.

2. Heat olive oil in a nonstick pan over medium heat and add egg mixture. Using a rubber spatula, cook eggs until firm, stirring often. Evenly distribute eggs over tortillas.

3. Top each taco with pico de gallo, black beans, and cilantro.

3. Enjoy!

*Vegan/Vegetarian Substitution: Omit the scrambled eggs and increase black beans to ⅓ cup.

Ingredients:

½ cup cooked brown rice (meal prepped, see recipe)

1 tablespoon plus 1 teaspoon chopped cilantro, divided

1 cup roasted sheet tray veggies (meal prepped, see recipe)

¼ cup pico de gallo (meal prepped, see recipe)

½ cup shredded rotisserie chicken

1 lime wedge

2 tablespoons Greek yogurt

1 tablespoon chopped cilantro

Preparation:

1. Place rice in a serving bowl and top with roasted veggies, pico de gallo, shredded chicken, lime wedge, a dollop of Greek yogurt and chopped cilantro.

2. Enjoy!

*Vegan/Vegetarian Substitution: Omit shredded chicken and replace with ½ cup black beans.