The Best Bean Breakfast Tacos - Recipe
This is a Mexican dish with a fried tortilla, which is usually folded, which is full of different mixtures, such as this seasoned meat, beans, lettuce and this tomato.
I am trying to explain the difference between chimichangas, burritos, tacos, tostadas, enchiladas and fajitas.
For Mung Beans
2 tablespoons ghee or olive oil
2 teaspoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon fenugreek seeds
1 tbsp fresh grated ginger
4 cloves garlic, minced
2 tablespoons maple syrup
1 1/2 cup sprouts of mustard
3 cups of water and black pepper, to taste
If you are using completely uncooked Mung, soak it in a bowl overnight to soften.
It is in a large saucepan, and heats the oil and adds these spices, ginger and garlic to the pot. Stir frequently on medium-high heat until it is scented.
Add it to its maple syrup and mix it with spices. Put the coriander and blow it well. Pour water, cover and reduce a soft flavor and cook until tender, about 35 minutes.
You may need to add more water and cook for a long time. When the Mung beans are slightly soft but do not get salty, remove the heat and season with salt and pepper. Keep or set aside until ready to use.
For Veggie
1 tablespoon olive oil
2 small shallots, finely chopped
6 radishes cut into 1/4 inch round
2 cups fresh spinach
1/2 bunch cilantro, sliced
1/2 Lime
In a medium saucepan, it heats and splits the oil. Next, add radish and cook till tender.
Mix these spinach and cilantro in the last, until the greens are steamed briefly, but are not overcooked. It squeezes the lime juice and season with salt and pepper.
To collect these tacos, heat the tortillas and layers with the addition of Mung beans, spring greens and avocado, micro-sago and lime plus squeezed from above. And serve it, enjoy!
This is a Mexican dish with a fried tortilla, which is usually folded, which is full of different mixtures, such as this seasoned meat, beans, lettuce and this tomato.
I am trying to explain the difference between chimichangas, burritos, tacos, tostadas, enchiladas and fajitas.
For Mung Beans
2 tablespoons ghee or olive oil
2 teaspoons cumin seeds
2 tablespoons coriander seeds
1 tablespoon fenugreek seeds
1 tbsp fresh grated ginger
4 cloves garlic, minced
2 tablespoons maple syrup
1 1/2 cup sprouts of mustard
3 cups of water and black pepper, to taste
If you are using completely uncooked Mung, soak it in a bowl overnight to soften.
It is in a large saucepan, and heats the oil and adds these spices, ginger and garlic to the pot. Stir frequently on medium-high heat until it is scented.
Add it to its maple syrup and mix it with spices. Put the coriander and blow it well. Pour water, cover and reduce a soft flavor and cook until tender, about 35 minutes.
You may need to add more water and cook for a long time. When the Mung beans are slightly soft but do not get salty, remove the heat and season with salt and pepper. Keep or set aside until ready to use.
For Veggie
1 tablespoon olive oil
2 small shallots, finely chopped
6 radishes cut into 1/4 inch round
2 cups fresh spinach
1/2 bunch cilantro, sliced
1/2 Lime
In a medium saucepan, it heats and splits the oil. Next, add radish and cook till tender.
Mix these spinach and cilantro in the last, until the greens are steamed briefly, but are not overcooked. It squeezes the lime juice and season with salt and pepper.
To collect these tacos, heat the tortillas and layers with the addition of Mung beans, spring greens and avocado, micro-sago and lime plus squeezed from above. And serve it, enjoy!