This Mexican-inspired dish is the perfect vegetarian brunch – bursting spice and full of flavour!
Prep: 10 mins
Cook: 15 mins
Calories: 540 per serving
Ingredients (served 4):
2 tablespoons olive oil
1 small onion (diced)
2 garlic cloves (crushed)
400g red kidney beans (drained and rinsed)
1 teaspoon ground cumin
1/4 teaspoon chilli powder
1/2 teaspoon dried oregano
4 small flour tortillas (warmed)
1 large tomato (diced)
A handful of pickled jalapeños (roughly chopped)
30g cheddar (grated)
1 avocado (peeled, de-stoned and sliced)
1 lime (half juiced and half cut into wedges to serve)
Chopped coriander (to serve)
1. Heat 1 tablespoon of oil in a large pan and cook the onions, with a pinch of salt, until they are translucent. Then add the garlic and cook for a further minute.
2. Stir in the beans, cumin, chilli powder, oregano, a little salt and pepper, and 100ml water. Cook this for around 7 minutes, stirring occasionally, until the beans have softened, and then remove from the heat and mash the mixture.
3. Heat the remaining oil in a large frying pan over a medium heat. Crack the eggs in and then reduce to a low heat and cook the eggs until the whites are completely firm.
4. Finally, take each tortilla wrap and spread the bean mixture on to each one. Evenly add the tomatoes and jalapeños and sprinkle with cheese. Top those off with some avocado, a squeeze of lime juice, a fried egg and come coriander, then serve with lime wedges on the side!
Top Tip: Turn this into a meaty brunch and add some fried chorizo on top!