Smooth, soft, silky scrambled eggs with the most amazing, crispy spiced black beans, grated cheese and a little hot sauce to finish it off. What more could you want in a breakfast taco?
400 grams tinned black beans drained and rinsed
1.5 teaspoons of paprika
1.5 teaspoons of ground cumin
1/2 teaspoon salt
1/4 cup of milk
4 mini torillas
1 bunch of coriander roughly chopped
75 grams strong cheddar cheese grated
2 tablespoons olive oil
2 tablespoons habanero sauce (approx).
Step 1Mix the beans, paprika, cumin and salt in a bowl. Pre-heat a pan on medium-high heat, half of your oil, then add your beans. Cook in the pan for about 5 minutes tossing/stirring occasionally until slightly coloured. Take the pan off the heat, then transfer the beans onto kitchen paper. Wash the pan for the next step. \r\n\r\n
Step 2Whisk the eggs, milk and a pinch of salt and pepper together in a bowl. Place in the pan with your the other half of your olive oil back over low heat. Add your egg mixture, stir the scrambled eggs and then take the pan off the heat whenever the eggs start sticking to the bottom of the pan. This ensures heat control so the eggs don't overcook. Keep this cycle going until the eggs are cooked to your liking. Then turn the heat off and set aside. \r\n\r\n
Step 3Toast the tortillas in a griddle pan until you get a bit of colour on them.\r\n\r\n
Step 4Put the scrambled eggs, cheese, beans, coriander and a touch of habanero sauce in the middle of the tortillas. Lift up the sides of the tortilla taco style and then eat it!\r\n\r\n