Eggs, avocado and a soft taco — say no more, this recipe is the perfect start to the day. Every bite of this colourful breakfast is full of flavour. Spice them up a bit with extra chilli if you are game.
BREAKFAST TACO
Serves 4
1 Tbsp olive oil
½ red onion, chopped
1 courgette, chopped
½ red capsicum, chopped small
1 cup shredded Brussels sprouts
2 tsp taco seasoning
1 cup drained black beans
½ red chilli, chopped small
1 Tbsp butter
4 eggs mixed with ½ cup milk
Salt and freshly ground pepper
8 small tortillas
½ cup chopped coriander leaves
1 large avocado, sliced
Extra sliced chilli, optional
- Heat the oil in a frying pan. Add the onion, courgette, capsicum and sprouts, cooking for 3 or 4 minutes to soften. Add the taco seasoning, stirring through to combine. Add the black beans and chilli heating through. Set aside and keep warm.
- Season the eggs with salt and pepper. Heat the butter in a frying pan until melted. Pour in the eggs and cook until scrambled.
- Heat the tortillas in a microwave for 1 minute.
- Serve with the black bean mix, eggs, sliced avocado and coriander leaves and extra chopped chilli.
