Breakfast Tacos | Saputo Foodservice

Ingredients

• 25 ml EV Olive Oil
• 100 g Onion, minced
• 2 cloves Garlic, minced
• A pinch of Salt
• 1 tin Black Beans
• 1/2 tsp Cumin, ground
• 1/4 tsp Chili Powder
• 1/2 tsp Oregano
• 1 White Corn Tortilla, warmed
• 1 Egg, fried SS-up
• 50 g Avocado, diced
• 75 g Pico di Gallo
• 25 g Feta , crumbled
• 1 sprig Cilantro
• In a large skillet heat 1 tablespoon olive oil.
• Add diced onions and season with salt; cook for 3 minutes, or until translucent.
• Add minced garlic and continue to cook for 30 seconds, or until fragrant.
• Stir in beans and season with cumin, chili powder, oregano, salt and pepper.
• Continue to cook for 3 to 4 minutes, stirring occasionally, or until beans have softened.
• Remove from heat and mash the beans lightly with the back of a fork until they resemble chunky mashed potatoes.
• Spread about 100 gr of prepared beans on a warmed tortilla and top with a sunny side up egg.
• Add pico di gallo diced avocado, and sprinkle with feta cheese.
• Garnish with cilantro and serve with a wedge of lime.