8 corn tortillas
8 eggs, scrambled
1/2 chopped onion
1 green chilli
2 chopped tomatoes
1 tbsp vegetable oil
2 cups mashed black beans
2 tsp Knorr chicken bouillon
2 tsp margarine
1 avocado
4 tbsp cream
4 tbsp grated white cheese
Procedure:
- This easy breakfast or lunch dish has a real Mexican twist – it's tacos filled with scrambled eggs and covered in a tasty black bean mix.
- Fry the onion, chilli and tomato in the oil. Add the scrambled eggs.
- In a separate pan, add the Primavera margarine and Knorr chicken bouillon to the black beans.
- Heat the tortillas and make soft tacos filled with the cooked eggs.
- Cover tacos with seasoned beans.
- Before serving put the cream and the cheese over the tacos with some slices of avocado.
Note:
- 1 cup = 8 fl oz = 2.4dl
Original Post: www. unilever.com.ph
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