Save to your scrapbook
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
3 tbsp sunflower oil
1 small red onion, finely diced
1 garlic clove, crushed
400g can black beans, drained and rinsed
400g can chopped tomatoes with olive oil and garlic
½ tsp ground cumin
¼-½ tsp cayenne pepper (to taste)
4 small tortillas (such as Santa Maria mini coconut tortillas)
4-6 tbsp Gran Luchito tomatillo salsa *
1 avocado, sliced
handful coriander leaves
*Available in selected stores
1. Heat 1 tbsp oil in a medium saucepan; add the onion, garlic and a pinch of salt. Fry gently for 5 minutes. Add the beans and 4 tbsp water; fry gently, stirring occasionally, for 10 minutes more. Meanwhile, whizz the tomatoes, cumin, cayenne, a pinch of salt and a pinch of caster sugar in a blender. Tip into another saucepan; simmer over a medium-high heat for 10 minutes.
2. Meanwhile, heat a large frying pan over a medium-high heat. Toast the tortillas for 2 minutes on each side or until turning crisp; wrap loosely in foil to keep warm. Heat the remaining 2 tbsp oil in the frying pan and fry the eggs for 3-4 minutes until set.
3. Divide the tortillas between 2 plates. On each plate, top one tortilla with a few spoonfuls of red sauce, and the other with 2-3 tbsp tomatillo salsa and ½ the avocado. Arrange the eggs on top, scatter over the coriander and serve with the beans alongside.
This recipe first appeared in Waitrose & Partners Food, January 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2018.