Happy Tuesday and welcome to all the new and wonderful people who joined the blog.
I made this excellent repast because I went out with a friend who ordered a Mexican breakfast and what he got was shameful!
To wit, some beans drowned in tomato sauce with an egg thrown on top.
I told him that I could definitely do better, then immediately regretted it because I have never made a Mexican breakfast before, but there is honestly nothing to it and it is so, so, so EASY, incredibly delicious, flavoursome, and super healthy.
The only reason I won’t make it often, is because beans means...
Trust me folks you will just love this!
Bean mixture
Ingredients
• 1 small onion
• Oil, enough to cover the pan
• 1 can (420g) red kidney beans, drained and rinsed
• 3 cloves garlic, crushed
• 1/2 medium zucchini grated
• 1 1/2 teaspoons taco seasoning
• 2 tablespoons coriander, finely chopped
• Salt and pepper to taste
• Lebanese pita bread
Method
1) Transfer a 1/3 of the canned beans into a bowl and mash with a fork.
2) Saute onion for a couple of minutes, then stir in crushed garlic, mashed beans, whole beans, coriander, salt and pepper.
3) Mix well, set aside.
Salsa
Ingredients
• 10 cherry tomatoes, finely chopped
• 1 tablespoon fresh coriander, finely chopped
• 1 clove garlic, crushed
• 1 teaspoon olive oil
• Salt and pepper to taste
Method
Mix all salsa ingredients together in a bowl
Guacamole
Ingredients
• 1 medium avocado
• Juice from 1/2 a lemon
• 1-2 tablespoons of salsa
• Salt and pepper to taste
Method
Using a fork, mash the avocado, stir in juice, salsa, salt and pepper
Mix all of the above ingredients in a bowl
Pita bread
Method
cut pita bread into triangles
Assembly
Arrange pita triangles on a plate in a circle with pointy bit pointing outwards.
Place bean mixture in the centre of the plate (see picture) top with Guacamole, salsa and an egg.
ENJOY
