Scrambled Egg and Spiced Black Bean Breakfast Taco
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Ingredients
- 400 g
tinned black beans drained and rinsed
- 1½ teaspoons
paprika
- 1 ½ teaspoons
cumin
- 1/2 teaspoon
salt
- 4
eggs
- 1/4 cup
milk
- 4 small/mini
tortillas
- 1 bunch
coriander
- 75 g
strong cheddar grated
- 2 tablespoons
of olive oil
Instructions
1. Mix the beans, paprika, cumin and salt in a bowl. Pre-heat a pan on medium-high heat, half of your oil, then add your beans. Cook in the pan for about 5 minutes tossing/stirring occasionally until slightly coloured. Take the pan off the heat, then transfer the beans onto kitchen paper. Wash the pan for the next step.
2. Whisk the eggs, milk and a pinch of salt and pepper together in a bowl. Place in the pan with your the other half of your olive oil back over low heat. Add your egg mixture, stir the scrambled eggs and then take the pan off the heat whenever the eggs start sticking to the bottom of the pan. This ensures heat control so the eggs don't overcook. Keep this cycle going until the eggs are cooked to your liking. Then turn the heat off and set aside.
3. Toast the tortillas in a griddle pan until you get a bit of colour on them.
4. Put the scrambled eggs, cheese, beans, coriander and a touch of habanero sauce in the middle of the tortillas. Lift up the sides of the tortilla taco style and then eat it!
One of the DON’Ts of this recipe is never to add water to the sauce and if you must do, make sure it dries out before adding the egg or else you would be eating the whole lot separately
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Break the eggs into the pot and stir to incorporate. Beta-carotene in the pumpkin leaves also helps restore skin damage caused by the sun while Alpha-carotene helps reduce the risk of developing cataracts, Folic Acid and Iron helps boost blood formation thereby reducing the risk of Anemia
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