breakfast tacos





  • ·        Ready in 20 Minutes
  • ·        Spicy Mild
  • ·        People 8
  • ·        Ingredients 11



Ingredients

  • ·        Tacos
  • ·        1 pack of 8 Old El Paso™ Stand 'n Stuff™ Soft Tortillas
  • ·        8 eggs
  • ·        70 ml coffee creamer
  • ·        1/4 teaspoon salt
  • ·        2 teaspoons of butter
  • ·        250 g black beans, rinsed
  • ·        4 medium spring onions, chopped
  • ·        To garnish
  • ·        1/2 jar of Old El Paso™ Chunky Salsa Dip
  • ·        130 g grated cheddar cheese
  • ·        1 avocado pitted, peeled and diced
  • ·        100 ml fresh cream




Preparation

  • ·        In a large bowl, beat the eggs with a whisk. Then add the coffee cream and salt and mix with the eggs. Melt the butter in a medium non-stick frying pan over medium heat. Then put the egg in the pan and cook for about 5 minutes until it coagulates but is still runny. In the meantime, occasionally peel the egg from the bottom of the pan so that it does not burn. Add the beans and spring onions and mix with the egg.


  • ·        Reheat the tortillas according to the instructions on the package. Then spread the egg and bean mixture over the tortillas. Finally, garnish with the remaining ingredients. If desired, the dark green sprouts of the spring onions can be used as a garnish.


Chef's tips

A freshly prepared fruit salad is the perfect conclusion to this delicious meal.

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