- 6 eggs
- 240 g Pulled Oats® Nude
- 12 small corn tacos
- 400 g mushed black beans
- 150 g chunky salsa
- 2 chopped avocado
- 6 sliced radish
- 150 g fresh pico de gallo
- oil for frying
- Heat tortillas on a pan.
- Heat the refried beans in a pot.
- While it is heating fry the pulled oats with a bit of oil for 3 min.
- Put to the side and fry the eggs.
- Spread the mushed beans on the tortillas.
- Top with pulled oats, salsa, avocado and pico de gallo.
- Finish with egg and radishes. Serve hot.