A straightforward, grab a meal kind of recipe that makes your attitude about meat, change. I have never been to Mexico so I don’t know how they taste but I’m guessing my version is as good as the authentic one.

Making the Sauce:
Mix pomegranate molasses ( very unique to Lebanese Cuisine) with some honey and dijon mustard (normal mustard sauce will also work well). Season with salt. You can use date syrup if you don’t have access to pomegranate molasses.Set aside.
In a pan, heat 1 tbsp of oil and add 3 stocks of spring onions, one de-seeded chilly, one capsicum cut lengthwise,1/2 a tomato squished with your fingers and saute well.

Add 1 tsp of oregano, 1/4 tsp of chilly flakes and a pinch of cumin and saute again.
Add 1/4 cup of baked or boiled black beans, 3 to 4 tbsp of frozen corn and peas that have been thawed and washed and continue cooking after seasoning with salt.

Transfer the mixture to a bowl, wipe off the crumbs from the pan and in the same pan, add 2 beaten eggs, season with salt and set aside.

Add slices avocados in a bowl and add lemon juice and pepper also de-seed a tomato and set aside.
Heat flour/ corn tortillas on both sides, add the vegetable mixture, eggs, avocado, tomatoes and drizzle the pomegranate sauce. Fold into a roll and enjoy any time of the day.

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