This recipe is a homage to a breakfast my husband used to enjoy on his travels to California back in the day.
I’ve never been lucky enough to have had this, so this is my take on it!
This is one of the many lean recipes that I’ve created where flavour and simplicity are key. There are hundreds of lean recipes in my app The Lean Cook with adjustable calories and macros.
Ingredients for 1 serving
| 2 | whole eggs |
| 2 | mini tortilla wraps |
| 120 g | kidney beans |
| 40 g | tomato, fresh, chopped into small pieces |
| 10 g | spring onion, finely chopped |
| 5 g | olive oil |
| 1 tbsp | tabasco |
| 0.5 | chicken stock cube |
| 10 g | fresh coriander, chopped |
| 8 | pickled jalepeno slices |
| 50 ml | water |
| salt and pepper |
Method
- Place a small frying pan onto a medium heat and add the kidney beans along with the water and the stock cube.
- Take a few moments to stir the mixture to dissolve the stock cube.
- As the water starts to heat up, keep stirring and mashing the beans until you are left with a thick bean paste that’s spreadable. Remove the pan from the heat.
- Using another small frying pan, pop this onto a medium heat and add the oil.
- Crack the eggs into a bowl before whisking and pour into the warmed pan to scramble.
- Scramble the eggs to your liking and remove the pan from the heat.
- Gently warm the small wraps before you assemble the soft taco.
- Take one of your small wraps and place it over a sheet of foil.
- Spread the bottom of the tortilla with half of your bean paste, top with half of the scramble eggs and remaining ingredients.
- Before rolling the taco, add a few drops of your hot sauce.
- Roll and wrap your soft taco and repeat.
- This is a great light brunch that you can make in advance and reheat in a warm oven – delicious!
Recipe Notes
- Feel free to make a large breakfast taco with a regular sized tortilla wrap if the smalls ones are hard to get hold of.
- I like to use low salt stock cubes.
- Feel free to use which ever hot sauce you have to hand.
- This is a great light brunch that you can make in advance and reheat in a warm oven – delicious!
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