These protein packed breakfast tacos are an excellent way to start the day. Perfect for a post-run breakfast full of protein for recovery.
Breakfast Tacos
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Notes
15 mins cook
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Serves
4
Drained Cooked Black Beans
Cumin
Smoked Paprika
Tomato
Coriander
Chilli Powder
Lime
Tortilla Wrap
Butter
Spring Onion
Egg
Soured Cream
Hot Sauce
Salt
Olive Oil
Serves
4
Drained Cooked Black Beans
Cumin
Smoked Paprika
Tomato
Coriander
Chilli Powder
Lime
Tortilla Wrap
Butter
Spring Onion
Egg
Soured Cream
Hot Sauce
Salt
Olive Oil
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Step 1.
Place a frying pan over a medium heat and add a glug of olive oil. Drain the black beans and add to the pan with a pinch of salt. Cook, stirring occasionally, for about 3 mins.
Step 2.
Add the cumin and paprika and cook for another 2 mins.
Step 3.
While the beans are frying, dice up the tomato and finely chop the coriander. Add both to a small bowl along with the chilli powder and lime juice, mix well and set aside.
Step 4.
Once the beans are ready, grab four tacos and divide the beans equally between them.
Step 5.
Rinse out the pan, add the butter and a splash of olive oil and place over a medium heat.
Step 6.
Finely chop the spring onions, add to the pan and sizzle for a couple of mins.
Step 7.
Whisk the eggs in a bowl with a pinch of salt and pour into the pan. Keep them moving and adjust the heat as necessary until you have just set, soft scrambled eggs.
Step 8.
Spoon the eggs over the beans, then top with the tomato salsa and a few shakes of hot sauce (if you like). Add a spoonful of the sour cream, fold up and tuck in.
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