Description
Paired with a delicious black bean spread and avocados, these tacos are topped off with a fried egg for an incredibly simple bite.
Ingredients
Scale
Black Bean Puree
- 1 tablespoon neutral oil
- 1 garlic clove, minced
- 1/2 cup minced yellow onion
- 1/4 teaspoon red chilli flakes
- 1 teaspoon cumin seeds, ground
- 1/2 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 1 bay leaf
- 2.5 cups cooked black beans
- 1/2 cup of water
To serve
- whole wheat tortillas
- 1 sunny side fried egg, per person
- avocado, sliced
- cherry tomatoes, halved
- lime wedges
Instructions
Black Bean Puree
- In a small pot, heat up oil over medium heat.
- Sauté garlic, onion, red chili flakes, cumin, salt and pepper until they begin to soften (about 2-3 minutes).
- Add bay leaf, black beans and water and cook for about 10 minutes. Most of the water will have evaporated
- Remove bay leaf and puree until desired consistency. If the mixture it too runny, cook for a few more minutes on the stove, over low heat, stirring constantly.
To serve
- Heat up tortillas.
- Smear a good amount of black bean puree on the tortilla. Add avocado and cherry tomatoes and a generous squeeze of lime juice.
- Top with egg and serve.