Description
These breakfast tacos are filled with cheese, scrambled eggs and these awesome spiced black beans. An amazing morning combo!
Ingredients
- 400 grams Canned Black Beans, Drained And Rinsed
- 1-½ teaspoon Paprika
- 1-½ teaspoon Cumin
- ½ teaspoons Salt
- 2 Tablespoons Olive Oil, Divided
- 4 whole Eggs
- ¼ cups Milk
- 4 whole Mini Tortillas
- 75 grams Strong Cheddar, Grated
- 1 bunch Coriander
- 3 Tablespoons Habanero Sauce
Preparation
Mix beans, paprika, cumin and salt in a bowl. Preheat a pan on medium-high heat. Add half of oil, then add beans. Cook in the pan for about 5 minutes tossing or stirring occasionally until slightly coloured. Take pan off heat, then transfer beans onto kitchen paper. Wash the pan for the next step.
Whisk eggs, milk and a pinch of salt and pepper together in a bowl. Add remaining oil to pan and put over low heat. Add egg mixture, stir scrambled eggs, then take pan off heat whenever eggs start sticking to the bottom of the pan. This provides heat control so eggs don’t overcook. Keep this going until eggs are cooked to your liking. Turn heat off and set aside.
Toast tortillas in a griddle pan until they get a bit of colour on them.
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!
