Breakfast tacos
- Preparation and cooking time
- Total time
- Easy
- Makes 6
Skip to ingredients
- 1 small red onionhalved and thinly sliced
- 5 tbsp red wine vinegar
- 2 tsp caster sugar
- 3 tbsp olive oil
- 4 spring onionschopped
- 1 clove garliccrushed
- a pinch dried red chilli flakes
- 400g tin black beansdrained and rinsed
- 12 mini cooking chorizoscut into chunky slices
- a knob butter
- 4 eggsbeaten with a splash of milk and seasoning
- 6 small corn tortillasgriddled or scorched
- 1 avocadodiced and tossed with lime juice
- 1 red chillifinely chopped
Nutrition: per serving
- kcal501
- fat32.4g
- saturates9.4g
- carbs25.9g
- sugars5.2g
- fibre5.8g
- protein23.3g
- salt2.9g
Method
step 1
Put the red onion in a bowl and toss with the vinegar and sugar. Leave to marinate for 20 minutes, stirring every now and then until pink and softened.
step 2
Heat 1 tbsp of olive oil in a small pan and cook the spring onions, garlic and chilli flakes until softened. Add the beans and stir. Put aside (you’ll warm these up again before serving).
step 3
Heat another 2 tbsp olive oil and add the chorizo. Cook, stirring, for 3-4 minutes until the oil is red and the chorizo crisps up a little. Keep warm.
step 4
Melt the butter in a small pan then add the beaten eggs and stir until scrambled.
step 5
To assemble, reheat the beans, then divide between the tortillas. Divide the eggs between them, then spoon over the chorizo and some of the oil. Top with the avocado, red chilli and drained pickled onions.
