Scrambled Eggs with Corn and Black Beans Salsa

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It's time for a spiced up Mexican delight today. It's a perfect candidate for a fulfilling breakfast. I've used corn and wheat tortilla for this recipe. If they're not available in your market, you can use normal ones too. This preparation goes very well with a spicy dip and a glassful of fruit juice. You can also add mushrooms and carrots to the stuffing for a juicy texture. If you do not like black beans, you can use soybeans or red beans for the salsa. Similarly, vegetarians can use seasoned cottage cheese in place of scrambled eggs. Boiled corn adds loads of fiber to this recipe making it ideal for daily consumption. You can also add some Parmesan cheese to make this recipe more creamy and irresistible.

Scrambled Eggs with Corn and Black Beans SalsaScrambled Egg Tortilla Rolls
Scrambled Eggs with Corn and Black Beans Salsa
Author:

Spicy Scrambled egg rolls

Make this nutritious and spicy breakfast entry made with fresh corn tortillas which are filled with tangy and flavorful corn and yummy black beans salsa.

Preparation Time: 15 minutes
Cooking time: 30 minutes
Servings: 6

Ingredients:
  • 6 corn and wheat tortillas
  • 1 cup black beans
  • 6 eggs
  • 1 cup corn
  • 1 big onion (chopped)
  • 2 big tomatoes (chopped)
  • 1 tsp fresh lime juice
  • 1/2 tsp black pepper powder (coarsely ground)
  • 1/4 tsp paprika powder
  • 2 jalapenos (chopped)
  • 2 garlic cloves (crushed)
  • 1/2 cup cilantro (chopped)
  • 8 tsp cooking oil
  • salt to taste

Instructions:

  1. Beat all eggs in a bowl and mix salt and paprika powder in it.
  2. Take a large bowl.
  3. Add onions, tomatoes, lime juice, jalapenos, mashed garlic cloves, cilantro and salt to the bowl.
  4. Mix it well and keep aside.
  5. Boil black beans and corn in a pressure cooker for about 15 minutes.
  6. Drain excess water and keep aside.
  7. Heat 2 tsp oil in a shallow frying pan.
  8. Add boiled beans, corn, black pepper powder and salt.
  9. Saute for about 3 to 4 minutes and remove from the flame.
  10. Mix both beans and corn in the salsa prepared earlier.
  11. Add some oil to a nonstick fry pan.
  12. Pour beaten eggs and make scrambled eggs.
  13. Take a tortilla and arrange a layer of black beans and corn salsa.
  14. Add a layer of scrambled eggs and roll them.
  15. Serve with your favorite dip.

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