Breakfast Taco


  • Chickpeas (drained and dried)
  • 1/2 cup chopped purple cabbage
  • 1/2 cup chopped Boston lettuce
  • 1 tbs chopped cilantro
  • 1/4 cup goat cheese
  • 2 eggs
  • 1/2 avocado sliced
  • Dollop of Sour cream
  • 1/2 cup diced tomatoes (I used cherry tricolor tomatoes)
  • 1/2 cup Brown rice ( cooked according to package)
  • Black beans drained
  • 1/2 lime sliced
  • 2 tbs chopped scallions
  • 2 soft tacos
  • 1tbs olive oil


  1. Prep all ingredients
  2. On a baking sheet, spread chickpeas evenly – drizzle with olive oil and sprinkle with salt and pepper to taste – bake for 15 mins at 400 degrees
  3. Heat brown rice and black beans in a pan over medium heat (5 minutes)
  4. Heat oil in a pan on medium low heat – and cook eggs sunny side up (crack eggs into pan and cover with lid – cook 5 minutes or until top of egg develops a white layer
  5. Using tongs, hold each taco over the stove flame until toasted on each side
  6. Place a spoonful of rice and beans on taco – place egg over bed of rice – sprinkle with cabbage, lettuce, goat cheese, scallions, cilantro and chickpeas. Lay 3 slices of avocado on each taco and a few diced tomatoes on each. Drizzle with sour creams (I add sour cream to a plastic bag and cut a hole in the corner to disperse)
  7. Sprinkle with salt and pepper to taste and lime juice

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