Mexican Style Bean & Chorizo Salad (Serves 2)
410g can mixed beans, drain and rinse and put in a large bowl.
100g baby plum tomatoes, halved
110g cooked chorizo, skinned and sliced thickly
Chopped Coriander (if in USA Cilantro)
Juice of 1 lime
3 tsp olive oil

Toss all the ingredients together and set aside for 10 min. Divide and serve with chunks of crusty bread

Mexican Egg Tacos

4 Taco Shells
4 eggs
2 tsp butter
1 tbsp milk
Salt and Fresh ground black pepper
1 red (bell) pepper, diced
1 small green chilli seeded and chopped
Shredded lettuce

Warm the shells. Beat the eggs in a saucepan and add the butter and milk. Cook stirring over a gentle heat until lightly scrambled but still creamy. Season to taste and mix in the red pepper and chilli. Line the taco shells with shredded lettuce and add the egg mixture and serve straight away.