Breakfast Taco

Prep: 05 minutes Cook: 15 minutes Serves 5 People

Ready. Steady. Cook!

This recipe can easily to altered to suit your dietary needs, very simple to prepare and nutritious start of the day

  2. Prepare the rice by mixing the stock with the canned tomato based soup
  3. In a preheated pot toss rice with 2 tbsp of oil till opaque, then pour in the stock and sauce, bring to simmer, cover and cook for 15 minutes, Set aside when ready
  4. Cut eggs into quarters or slices
  5. Heat up beans in microwave for about a minute
  6. Heat tortillas on open flame for a few seconds on each side. This warms the tortillas and also gives them the charred look.
  7. Top evenly each tortilla with rice, beans, egg, MexiSalsa, onion and coriander
  1. 1 pkt of Diego’s GoMex white or yellow corn tortillas

  2. 1/2 a cup of chunky salsa of your choice

  3. 5 eggs hard boiled

  4. 400g can of black beans drained

  5. 1/4 cup of coriander leaves

  6. 1/4 of a red onion thinly sliced

  7. Salt and pepper to taste


  9. ½ cup of canned tomato based soup

  10. 1 cup of jasmine rice (rinsed)

  11. 1 cup of vegetable stock

Tip: Add chorizo or bacon for extra flavor. If you are vegan try adding chickpeas or green beans.

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