Recipe: Mexican Style Scramble
I love breakfast foods - especially eggs! They can be used in waffles and pancakes, they are great in scrambles like this one, or fried on top of avocado toast. They are just so tasty, versatile, and jam packed with nutrients. And let's be honest, breakfast foods are great for lunch and dinner.
I paired this particular Mexican scramble with sweet potato fries, and my current favourite Tangy Cilantro Sauce that you can find here.
Ingredients for the scramble:
-8 whole eggs (you can sub tofu if you are vegan!)
-1/2 cup cooked or canned black beans
-1/2 diced red onion
-1 tomato
-1 diced red pepper
-1 diced green pepper
-1 jalapeño pepper diced small
-1 tbsp of avocado oil
Instructions:
-Beat your eggs in a bowl
-Chop your vegetables
-Heat your oil in your skillet over medium-heat
-Add in your onion, peppers, tomato, jalapeño, and black beans
-Sauté for 2-3 minutes
-Add in eggs and scramble!
