vegetarian southwestern scramble

in case you haven't caught on yet, i'm a big fan of mexican food. when it's done right, (fresh ingredients minimally messed around with) there's really no other cuisine i can think of enjoying more. it would be quite easy to walk down our bustling street every day and indulge in some tacos, margaritas + chips, but i doubt that my wallet or waistline would be very keen on that. so what do i do when my mexican cravings rear their ugly heads? make an easy southwestern scramble. i didn't have any corn tortillas on hand, but they would have been the perfect vessel for scooping up this deliciousness. 

the real stars of this scramble were the pickled red onions. they were incredibly easy to make + added the most gorgeous pop of color to the dish. fact: pickles make everything better.

vegetarian southwestern scramble

2 eggs 
1 black bean burger 
a few cherry tomatoes, chopped 
1 small avocado, chopped 
pickled red onions 
2 tbsp diced green chiles 
cilantro salsa verde
    i started out by defrosting a frozen black bean + corn burger that drew and i made a few weeks ago. i crumbled the burger and browned it (like you would ground beef) in a frying pan on medium-high heat. then i removed the "ground meat" + scrambled the eggs with the green chiles. i then mixed the scrambled eggs with the black bean crumbles + added the tomatoes, avocado, pickled onions + cilantro + salsa to finish. 

    in case you haven't caught on yet, i'm also a big fan of southwestern decor. must have inherited it from my dad!

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