This Mexican breakfast is a great source of plant-based protein, fibre, and healthy fats. Blue corn tortillas are gluten-free and rich in antioxidants, while the green sauce is packed with nutrients from fresh coriander and spinach. This breakfast is also low in saturated fat and free from dairy, seed oils, and processed sugar, making it a healthy and delicious way to start your day.

INGREDIENTS

• 1 can of black beans, drained and rinsed
• 2-3 cloves of garlic, minced
• 1/2 teaspoon cumin powder
• Salt and black pepper to taste
• 1 cup of green sauce (see recipe below)
• 4 blue corn tortillas
• 1 ripe avocado, sliced
• 2 – 4 eggs (optional)

For the Green Sauce:

• 1 bunch of fresh coriander
• 1/2 cup of fresh spinach leaves
• 1/2 onion, roughly chopped
• 2 garlic cloves
• Juice of 1 lime
• Salt and black pepper to taste

METHOD

In a medium-sized saucepan, heat the black beans over medium heat. Add garlic, cumin powder, salt, and black pepper. Cook for about 5-7 minutes, stirring occasionally. Mash some of the beans with the back of a spoon to thicken the mixture. Keep warm over low heat.

In a blender or food processor, combine all the ingredients for the green sauce. Pulse until smooth. Season with salt and black pepper to taste.

Heat a non-stick pan over medium-high heat. Toast the blue corn tortillas until lightly browned on both sides. If adding eggs, remove the tortillas and use the same pan to scramble the eggs quickly.

To serve, place one toasted tortilla on a plate. Spread a spoonful of black beans over the tortilla. Add a few slices of avocado on top, then drizzle with green sauce. Serve with eggs (optional). Repeat with the remaining tortillas, beans, avocado, and green sauce.

Recent articles