Egg and bean tacos

EGG AND BEAN TACOS

Portions : 4 - Preparation : 15 minutes - Cooking time : about 8 minutes

Ingredients

• 1 onion, thinly sliced
• 1 green bell pepper, cut into strips
• 1 red bell pepper, in strips
• 500 ml (2 cups) white beans, cooked and drained
• 90 ml (6 tablespoons) olive oil
• 2 garlic cloves, chopped
• 4 Québec eggs
• 15 ml (1 tbsp.) Tex Mex spice blend
• 4 soft or hard wheat tortillas
• 250 ml (1 cup) cheddar cheese, grated
• 2 lettuce leaves, in strips
• 2 Québec eggs, hard-boiled
• Salt and pepper to taste

Parsley vinaigrette

• 75 ml (5 tbsp.) parsley leaves, chopped
• 60 ml (4 tbsp.) basil leaves, chopped
• 60 ml (4 tbsp.) olive oil
• Salt and pepper to taste

Preparation

1. In a hot skillet, sauté onion, peppers and beans in a little oil for 5 minutes.
2. Add garlic and check seasoning.
3. In another hot pan, in a little fat, crack the eggs and scramble coarsely.
4. Turn off the heat, add the Tex Mex spices and cook for 1 minute, until you obtain the texture you like. Set aside.
5. For the persillade, in a bowl, combine parsley, basil, olive oil, salt and pepper.
6. On top of the sautéed vegetables, add the prepared parsley and toss to combine.
7. In each tortilla, spread the vegetable mixture, scrambled eggs, then cheese, lettuce and grated hard-boiled eggs on top.