One-pan Breakfast Tacos
PREP 10 MIN•COOK 15 MIN
Tacos for breakfast-slash-brunch? Don't mind if we do, Dan! Packed with eggs for high quality protein, as well as fiber and all those good micronutrients thanks to kidney beans, mushrooms and fresh herbs, Dan's tacos are perfect for an easy, fun and colorful weekend treat.
DF
GF
NS
NF
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Number of servings
2
1 1⁄2 tsp olive oil
1⁄2 red onion sliced
1 garlic clove crushed
60g mushrooms chopped
1⁄2 tin of kidney beans (400g tin) drained & rinsed
1⁄2 cup (75g) cherry tomatoes (optional) halved
2 tsp sweet paprika
1 tsp ground cumin
1⁄2 sprig of rosemary leaves picked & finely chopped
1⁄2 lemon (or lime) juiced
salt & pepper, to taste
2 large eggs
2 corn tortillas, small (25g ea) (or wheat)
1 sprig of parsley chopped
Heat oil in a non-stick frypan over medium heat and sauté onion and garlic for 4-5 minutes or until golden.
Stir in mushrooms and continue to cook for another 5 minutes to soften.
Stir through beans, tomatoes (if using), spices, rosemary and lemon juice. Season with salt and pepper to taste.
Create 4 holes in the mixture and crack an egg into each. Cover the pan with a lid and cook for 3-4 minutes or until eggs are done to your liking.
At the same time, heat tortillas in a dry frypan or hot oven for a few minutes.
Divide beans and eggs between warm tortillas and scatter over parsley to serve.
Energy (kJ)
1180 kJ / 282 cals
Protein
13.4 g
Fat
11.6 g
Sat. Fat
2.5 g
Carbs
26.6 g
Sugar
4.5 g
Fiber
7.2 g
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