MEX. SCRAMBLED EGGS & BLACK BEAN FLAUTA
SERVES: 2
TOTAL FIBRE: 21gm
FIBRE PER SERVE: 10.5gm
PREP TIME: 15min
COOK TIME: 20min
PLANT BASED INGREDIENTS: 6
INGREDIENTS
- Medium Onion (1)
- Garlic (2 Cloves)
- Coriander (½ Bunch)
- Green Chilli (1)
- Olive Oil Spray
- Olive Oil (1 Tbsp)
- Butter (2 Tsp)
- Lime (1)
- Black Beans (2 400g Cans)
- Eggs (6)
- Sour Cream (1 Tbsp)
- Grated Cheddar Cheese (1 Cup)
- Mountain Bread (2 Pieces)
- Salt & Pepper
WHAT TO PREP
- Wash & dry the coriander really well & separate the stalks leaves & chop them, keep the stalks & leaves separate
- Finely dice the onion, chilli & garlic
- Drain & rinse the black beans
- Grate the cheese & set aside
- In a bowl add the eggs, sour cream, lime rind, chopped chilli, onion,
garlic & black beans season well with salt & pepper & whisk to combine
WHAT TO COOK
- In a frying pan add the oil & the butter let it get frothy add the egg mixture & cook gently until firm, this will take 8–10 minutes
- In a separate non stick frying pan add a drizzle of olive oil & let it heat up while you assemble the flauta
HOW TO PUT TOGETHER
- Lay the mountain bread flat & halve the egg mixture down the middle of the each flat bread
- Scatter cheese over each one add some extra coriander, salt & pepper & gently roll into a long sausage like shape, spray each side with olive oil
- Place into the pre heated frying pan and fry until crispy, gently turn so each side is golden
BRAND RECO
I really love the ‘Mountain Bread’ brand; it lends itself to so many recipes…
Use them for wraps, burritos, as lasagne sheets. Get creative. They are a great alternative to bread and fry up really crispy which makes you feel like you’re having something fried and naughty but its not!
