Ingredients
-
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
Instructions
- 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.
Serving suggestion:
- Spread the mushed beans on the tortillas.
- Top with pulled oats, salsa, avocado and pico de gallo.
- Finish with egg and radishes. Serve hot.
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