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.
Ingredients
| 1 Tbsp | Olive oil |
| ½ | Red onions, chopped |
| 1 | Courgette, chopped |
| ½ | Red capsicums, chopped small |
| 1 cup | Brussels sprout, shredded |
| 2 tsp | Taco seasoning mix (Main) |
| 1 cup | Black beans, drained |
| ½ | Red chillies, chopped small |
| 1 Tbsp | Butter |
| 4 | Eggs, mixed with ½ cup milk (Main) |
| 8 small | Tortilla shells (Main) |
| ½ cup | Coriander leaves, chopped |
| 1 large | Avocado, sliced (Main) |
| 1 | Chilli, sliced, extra (optional) |
Directions
- 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.