Scrambled egg and black bean tacos
- Serves: 4
- Prep: 5 mins
- Cook: 15 mins
Scrambled egg and black bean tacos are perfect for a healthy lunch or dinner.
Ingredients
6 British Lion eggs
80ml milk
8 taco shells or small corn tortillas
1 can of black beans, rinsed and drained
1 tsp cumin
Juice of half a lime
1 clove of garlic, peeled and grated
2 tbsp olive oil
1 small red onion, diced
Salt and pepper
1/4-1/2 dried chili flakes
1 avocado, peeled and sliced
Handful of cherry tomatoes, quartered
Fresh coriander (optional)
Method
- Preheat the oven to 180C, place the tacos open end down on a baking tray and heat for 2-3 minutes.
- Heat one tablespoon of olive oil in a saucepan over a medium heat. Add the onion and garlic and sauté for 3-5 minutes until soft and translucent.
- Stir in the black beans, cumin, lime and chili flakes. Cook for 2-3 minutes until the beans are warmed through. Season with salt and pepper.
- Crack the eggs into a bowl and whisk together with the milk. Add a pinch of salt and pepper.
- Heat a large saucepan over a medium heat and add the oil. Add the eggs and cook for approximately 5 minutes, stirring frequently until the eggs are scrambled and cooked through. Remove from heat.
- Spoon the mixed beans and scrambled eggs into each taco and top with sliced avocado, cherry tomatoes, and fresh coriander.
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