Mexican breakfast

Happy Tuesday and welcome to all the new and wonderful people who joined the blog.

I made this excellent repast because I went out with a friend who ordered a Mexican breakfast and what he got was shameful!

To wit, some beans drowned in tomato sauce with an egg thrown on top.

I told him that I could definitely do better, then immediately regretted it because I have never made a Mexican breakfast before, but there is honestly nothing to it and it is so, so, so EASY, incredibly delicious, flavoursome, and super healthy.

The only reason I won’t make it often, is because beans means...

Trust me folks you will just love this!

Bean mixture

Ingredients

• 1 small onion

• Oil, enough to cover the pan

• 1 can (420g) red kidney beans, drained and rinsed

• 3 cloves garlic, crushed

• 1/2 medium zucchini grated

• 1 1/2 teaspoons taco seasoning

• 2 tablespoons coriander, finely chopped

• Salt and pepper to taste

• Lebanese pita bread

Method

1) Transfer a 1/3 of the canned beans into a bowl and mash with a fork.

2) Saute onion for a couple of minutes, then stir in crushed garlic, mashed beans, whole beans, coriander, salt and pepper.

3) Mix well, set aside.

Salsa

Ingredients

• 10 cherry tomatoes, finely chopped

• 1 tablespoon fresh coriander, finely chopped

• 1 clove garlic, crushed

• 1 teaspoon olive oil

• Salt and pepper to taste

Method

Mix all salsa ingredients together in a bowl

Guacamole

Ingredients

• 1 medium avocado

• Juice from 1/2 a lemon

• 1-2 tablespoons of salsa

• Salt and pepper to taste

Method

Using a fork, mash the avocado, stir in juice, salsa, salt and pepper

Mix all of the above ingredients in a bowl

Pita bread

Method

cut pita bread into triangles

Assembly

Arrange pita triangles on a plate in a circle with pointy bit pointing outwards.

Place bean mixture in the centre of the plate (see picture) top with Guacamole, salsa and an egg.

ENJOY