Calories
Protein
Carbs
Fats
BREAKFAST TACOS (V)
Servings: 2
Nutritional values per serving (without cheese):
calories 464, protein 25g, fat 20g (saturated 4.9g), carbs 40g (sugar 6.6g), sodium 1.86g
INGREDIENTS
- 2 medium tomatoes, diced
- ½ Romano pepper, diced
- 1 avocado, diced
- juice of 1 lime
- small handful coriander, leaves picked
- salt & freshly ground black pepper, to taste
- 200g refried beans (mild or with chipotle)
- 3 large free-range eggs, beaten
- olive oil for cooking eggs
- 2 soft taco wraps (tortillas)
- ½ small red onion, halved & thinly sliced
- 30g cheddar cheese, grated (optional)
METHOD
- To prepare the tomato salsa: add the tomato, Romano pepper, avocado, lime juice and coriander to a bowl. Season with salt and pepper and mix.
- Heat the refried beans in a saucepan or microwave oven.
- Heat a little olive oil in a non-stick pan and add the eggs. Season with salt and pepper and cook until softly set, stirring occasionally.
- While you cook the eggs, warm the tacos in a microwave oven for 20 – 30 seconds. If you prefer a slightly crunchy texture, you can heat the tacos in a dry frying pan.
- To assemble the tacos first spoon over the refried beans and then add the tomato salsa. Top with scrambled eggs, thinly sliced onion and (optional) grated cheese.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food