Breakfast tacos
Method
1. Thinly slice the scallions, dice the avocado and roughly chop the cilantro.
2. Heat ½ tbsp of oil in a pan over medium heat, add the black beans with half of their liquid to the skillet. Cook until heated through. Use a wooden spoon to mash some of the beans. Set aside.
3. In a bowl, whisk the eggs with a pinch of salt and pepper. In the same or different pan heat the other ½ tbsp of oil and scramble the eggs until cooked to your preference.
4. Halve the lime. Reserve lime wedges for serving. For the dressing, in a small bowl, combine the tahini, Harissa, and juice from the lime to taste. Top up with water to reach the desired consistency.
5. Heat up the tortillas in another (dry) pan on low heat. To assemble the tacos, lay out the tortillas on serving plates. Divide the black beans and scrambled eggs followed by the avocado and scallions. Grate the Cheddar cheese over the top.
6. Drizzle the tahini-Harissa dressing over the tacos and garnish with the cilantro. Serve together with the lime wedges on the side.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 854 kcal |
| Fat | 44.8 g |
| of which saturates | 8.4 g |
| Carbohydrates | 68.6 g |
| of which sugars | 7.1 g |
| Fibre | 18.5 g |
| Protein | 25.6 g |