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Wednesday 16 September 2026 08:04:38 GMT

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Chú có bán cá moly ko ạ

2026-09-16 08:22:14

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For a delicious, protein-packed breakfast, you can’t go wrong with a morning taco that’s made with a cottage cheese tortilla (yes, cottage cheese!) for a whopping 25 grams of protein per serving. The tortillas are based on the viral cottage cheese flatbread trend and are a perfect vehicle for chorizo, black beans, avocado and eggs. Make a big batch of the tortillas ahead of time and reheat them individually as you need them for quick, satisfying breakfasts. Ingredients Tortillas: Nonstick cooking spray 1 cup low-fat (1 percent) cottage cheese 1 large egg 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder Filling: 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 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. Like, share and follow for more great recipes ideas.💡 #tiktokcreatorsearchinsightsincentive #HealthyEating #recipesoftiktok #ahealthieryou #tacos

For a delicious, protein-packed breakfast, you can’t go wrong with a morning taco that’s made with a cottage cheese tortilla (yes, cottage cheese!) for a whopping 25 grams of protein per serving. The tortillas are based on the viral cottage cheese flatbread trend and are a perfect vehicle for chorizo, black beans, avocado and eggs. Make a big batch of the tortillas ahead of time and reheat them individually as you need them for quick, satisfying breakfasts. Ingredients Tortillas: Nonstick cooking spray 1 cup low-fat (1 percent) cottage cheese 1 large egg 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder Filling: 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 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. Like, share and follow for more great recipes ideas.💡 #tiktokcreatorsearchinsightsincentive #HealthyEating #recipesoftiktok #ahealthieryou #tacos

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