Egg and Avocado Breakfast TacoIngredients for 3 tortillas (recommended serving size for 1 person):
3 corn tortillas (taco size)
black bean dip (I used the black bean dip from Trader Joe's)
shredded Monterey jack cheese (or something similar)
1/4 avocado, sliced lengthwise into long thin strips
red pepper flakes
butter or oil
Sprinkle avocados with a tiny bit of salt.
Heat a saute pan, add some butter or oil and scramble the eggs. When they are done but still piping hot, sprinkle the cheese and some salt on top. The cheese should melt from the residual heat.
Heat corn tortillas in a skillet for about 30 seconds each side; the tortillas shouldn't be overlapping so you may have to do this in batches. Place the heated tortilla on a plate.
Spread a small spoonful for black bean dip across the middle of the tortilla. Add some egg with melted cheese (don't overfill), 1 avocado slice, and a pinch of red pepper.
Serve with black bean rice (recipe below) on the side.
Black Bean RiceSince we were camping, we used cooked converted rice that was leftover from a previous meal.
1 cup cooked rice, preferably a white rice with distinct grains (such as long grain white rice, or converted rice)
1 Tbsp black bean dip (I used the black bean dip from Trader Joe's)
1/8 red onion
oil or fat.
Cut red onion into thin strips about 1/2 inch long. Add some fat or oil to a pan, and when it is hot, add the red onions. Saute until softened and a few of the edges are beginning to brown.
Add the cooked rice and saute until the rice is hot. Add 1 Tbsp black bean dip and stir until the rice is coated, and everything is hot. Add salt to taste, but be conservative since the black bean dip already has salt in it.