Mexi scrambleReviewed by our expert panel
(at time of publication)
- 400g can chilli beans
- 4 eggs, beaten
- ¼ cup skim milk
- pepper, to season
- 1 red capsicum, diced
- 1 courgette, diced
- 1 small red onion, diced
- 2 tomatoes, diced
- ¼ cup sweet corn sweetcornXkernels
- 2 soft corn sweetcornXtortillas, warmed (we used Tio Pablo)
- 2 tablespoons chipotle sauce (we used Culley’s)
- coriandercilantroX leaves, to serve
- 2 tablespoons low-fat plain Greek-style yoghurt, to serve
1 Place beans in a sieve over a bowl to drain. Reserve any sauce that drains off and set beans aside.
2 Combine beaten eggs with milk and season with pepper. Set aside.
3 Heat a large pan over a medium-high heat. Spray with oil. Add capsicum, courgette and red onion and cook, stirring, for 3-4 minutes. Add tomatoes and corn kernels and stir to combine. Add beans and cook, stirring, for 1 minute.
3 Add egg mixture to pan. Stir gently to make a scramble. As soon as egg is set, remove from heat.
4 Combine chipotle sauce with reserved chilli bean sauce. Serve eggs with warmed tortillas and garnished with coriander, yoghurt, and chipotle sauce.
Make it gluten free: Check chilli beans, chipotle sauce and Greek-style yoghurt are gluten free.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 3g
Dietary fibre 15g
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