You can replace the cumin and coriander powder with salt reduce taco seasoning mix, or if you dont like the taste of Mexican, leave these out altogether and just add Italian herbs.
- 4 light tortillas
- 4 medium mushrooms, sliced (150g)
- ¼ chorizo, diced
- ½ leek, sliced
- 1 tomato, diced
- 1 avocado
- 4 eggs
- 1 can red kidney beans, drained and rinsed
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- Pinch of chilli powder (optional)
- 2 tbsp. fresh coriander (optional)
- ¼ cup water
- Salt & pepper taste
- In a non-stick pan, fry leek and chorizo together. Should be no need for oil as the chorizo will omit some oil to help fry the leek. Sauté for 5 minutes, watch the leek as you don’t want it to burn.
- Add the sliced mushrooms; continue to sauté until mushrooms collapse. You can add a touch of water to help with the process. Now add the beans, cumin and coriander powder. Stir until all incorporated. Add a touch of water if needed.
- Add diced tomato and fresh coriander, season with salt & pepper, spray pan with cooking oil and cook 4 eggs for 3 mins. You can poach if you like, choice is yours.
- Lay out 4 plates, place tortilla on each plate, and divide mixture up on top of tortilla. Layout sliced avocado on mixture then egg.
Servings: 4 Serving size:306g
|Average Serve||Average 100g|
|Energy||1580 kJ||516 kJ|
|377 Cal||123 Cal|
|Protein||21.7 g||7.1 g|
|Fat, total||14.7 g||4.8 g|
|- Saturated||4.6 g||1.5 g|
|Carbohydrate||33.2 g||10.8 g|
|- Sugars||5.0 g||1.6 g|
|Sodium||726 mg||237 mg|
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