About Recipe

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?


400g of tinned black beans drained and rinsed

1½ teaspoons of paprika

1½ teaspoons of ground coriander

1/2 teaspoon of salt

4 eggs

1/4 cup of milk

4 mini tortillas

1 bunch of coriander

75g of strong cheddar cheese grated

2 tablespoons of olive oil

Habonero sauce

Salt and pepper for seasoning

Cooking Procedure


n n n n Mix 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. n n n n n n Whisk 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. n n n n n n Toast the tortillas in a griddle pan until you get a bit of colour on them.n n n n n n Put 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!n n nnn  n

See Recipe Procedure


Nicolas Hortense's
Other Recipes

More Of Breakfast Recipes

See All

More Of Vegetarian Recipes

See All