Featured from our cook book: Breakfast tacos

This recipe comes from The Endurance Sports Cookbook published by us. Our book offers runners healthy and diverse meal ideas for breakfast, lunch and dinner as well as snacks for the trail and desserts for after hard effort days. Sign up for our weekly newsletter to get your copy here. 

Eggs, bell pepper, tomato, avocado and broccoli sprouts help get your day off to a good start with a wallop of antioxidants.

INGREDIENTS:

3 large hard-boiled eggs
½ avocado, cubed
1 cup canned pinto beans, drained and rinsed
1 tomato, diced
½ red bell pepper, chopped
½ tsp smoked paprika
¼ tsp sea salt
½ cup reduced-fat sour cream
4 small corn or whole wheat tortillas,
preferably warmed in the microwave
½ cup broccoli sprouts

DIRECTIONS:

Peel eggs, place them in a large bowl and gently mash with fork. Stir in pinto beans, tomato, red pepper, paprika and salt. In a separate bowl, mash avocado and mix with sour cream until smooth. Spread avocado cream on tortillas and top with egg mixture and broccoli sprouts.