Mexican style scrambled eggs with black beans and avocado

Name: Mexican style scrambled eggs with black beans and avocado
Cook time: PT< 20 minsM
Yield: 2
Cuisine: Gut and metabolic health
Ingredients: 1.000 can (14 oz) black beans; 4.000 pcs eggs; 2.000 pcs scallion; 1.000 pcs avocado; 1.000 pcs chili; 0.000 a handful of cilantro (fresh); 1.000 tbsp cooking oil; 0.000 tsp salt and pepper (to taste)

breakfast

vegetarian

< 20 mins

stove

Photo of Mexican style scrambled eggs with black beans and avocado

Ingredients

Imperial Metric

1 can (14 oz) black beans
4 eggs
2 scallion
1 avocado
1 chili
a handful of cilantro (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 scallions. Warm the drained black beans in a small saucepan over low heat together with the scallions.
3. Slice or mash the avocado. Chop the chili (remove the seeds for less heat) and roughly chop the cilantro.
4. Divide the scrambled eggs between two plates. Add the warmed black beans and avocado. Sprinkle the chili and garnish with the cilantro.

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