Photo by Babiche Martens
Eggs, avocado and a soft taco — say no more, 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.
|1 Tbsp||Olive oil|
|½||Red onion, chopped|
|½||Red capsicum, chopped small|
|1 cup||Brussels sprout, shredded|
|2 tsp||Taco seasoning mix|
|1 cup||Black beans, drained|
|½||Red chilli, chopped small|
|4||Eggs, mixed with ½ cup milk|
|8 small||Tortilla shells|
|½ cup||Coriander leaves, chopped|
|1 large||Avocado, sliced|
|1||Chilli, sliced, extra (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 to melt. 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.
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