Serves 4
8 corn tortillas
8 eggs, scrambled
1/2 chopped onion
1 green chilli
2 chopped tomatoes
1 tbsp vegetable oil
2 cups mashed black beans
2 tsp Knorr chicken bouillon
2 tsp margarine
1 avocado
4 tbsp cream
4 tbsp grated white cheese
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This easy breakfast or lunch dish has a real Mexican twist – it's tacos filled with scrambled eggs and covered in a tasty black bean mix.
Preparation
1. Fry the onion, chilli and tomato in the oil. Add the scrambled eggs.
2. In a separate pan, add the Primavera margarine and Knorr chicken bouillon to the black beans.
3. Heat the tortillas and make soft tacos filled with the cooked eggs.
4. Cover tacos with seasoned beans.
5. Before serving put the cream and the cheese over the tacos with some slices of avocado.
Note
1 cup = 8 fl oz = 2.4dl
