Ingredients
- 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
Steps
- Prep all ingredients
- 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
- Heat brown rice and black beans in a pan over medium heat (5 minutes)
- 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
- Using tongs, hold each taco over the stove flame until toasted on each side
- 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)
- Sprinkle with salt and pepper to taste and lime juice