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Mini Breakfast Tacos

Spice up your most important meal of the day with a taste of Mexico thanks to this zesty recipe. Packed full of flavour thanks to the very best produce around.

Cook’s tip: Try using 4 large tortilla wraps if the mini ones aren’t available. Kidney beans work well instead of black beans too.

  • Preparation time:
  • Cooking time:
  • Servings:

What you'll need

  • 2tsp harissa paste
  • 150g Pure Nature organic natural yoghurt
  • 400g can black beans, drained and rinsed
  • ½tsp mild chilli powder
  • 2 ripe avocados, diced
  • 1tbsp oil
  • 300g cherry tomatoes, halved
  • 8 mini soft taco wraps

How to make

  1. Heat the oil in a frying pan and fry the beans, tomatoes and chilli powder for 4-5 minutes, crushing the beans slightly with the back of the spoon.
  2. Meanwhile, swirl the harissa paste into the yoghurt and warm the tacos according to pack instructions.
  3. Divide the bean mixture between the tacos, top with the avocado and add a spoonful of the harissa yoghurt to serve.

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