Mexican style scrambled eggs with black beans and avocado
Mexican style scrambled eggs with black beans and avocado
2
breakfast
vegetarian
< 20 mins
stove
Ingredients
- 1 tin (400g) black beans
- 4 eggs
- 2 spring onion
- 1 avocado
- 1 chilli
- a handful of coriander (fresh)
- 1 tbsp cooking oil
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. In a bowl, beat the eggs with a pinch of salt and pepper. Heat the oil in a skillet over medium heat. Pour the beaten eggs and cook, stirring gently, until they are scrambled and just set. Remove from heat.
2. Roughly chop the spring onions. Warm the drained black beans in a small saucepan over low heat together with the spring onions.
3. Slice or mash the avocado. Chop the chilli (remove the seeds for less heat) and roughly chop the coriander.
4. Divide the scrambled eggs between two plates. Add the warmed black beans and avocado. Sprinkle the chilli and garnish with the coriander.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 527 kcal |
| Fat | 32.7 g |
| of which saturates | 6.3 g |
| Carbohydrates | 18.9 g |
| of which sugars | 2.6 g |
| Fibre | 12.9 g |
| Protein | 19.7 g |