Brekkie Bean & Avocado Soft Taco with Chipotle Cream

Recipe by Cherie Metcalfe

Serves 4

2 knobs of butter

2 tsp Pepper & Me Mexellent Paste

400g can black beans, drained and rinsed

Pepper & Me Chipotle & Lime salt, to season

8 small soft tacos or tortillas (or make 4 large wraps)

8 eggs

¼ cup milk

1 avocado, sliced Coriander leaves, to serve (optional)

Chipotle cream

¼ cup sour cream

¼ cup Pepper & Me Aioli

1 tsp Pepper & Me Wing-a-Ling -a-Ding-Dong Hot Sauce

1 lemon

To make the chipotle cream, add the sour cream, aioli and hot sauce sauce to a bowl, add a good squeeze of lemon and mix well. Set aside.

Heat a non-stick pan on high, add 1 knob of butter and the Mexican paste. Stir in the black beans and as they fry, gently crush some with a potato masher. Season with the salt, and continue to cook and crush until the beans are crispy. Set aside in a bowl.

Rinse your pan and put back on low heat, ready to cook the eggs.

Heat your soft tacos/tortillas — I really recommend using a grill pan for this as it adds a beautiful char to the flavour and gets them a little crisp, while still being soft and chewy in other places, which is just the way I like them! If that all gets a bit hard, just bang them in the microwave.

Lightly whisk the eggs and milk together in a bowl. Add the other knob of butter to your pan, then add the eggs and scramble gently. Remove from the heat just before they’ve finished cooking and season. It’s time to assemble the tacos…

Smother each tortilla with the crushed black beans, add a few slices of avocado and then divide the scrambled eggs amongst each. Drizzle (with a heavy hand) the chipotle cream over top, then add a few coriander leaves (if using) to each. Fold in half and serve while warm, with extra chipotle cream and hot sauce sauce on the side.