This weeks recipe is inspired by the ranch style breakfasts that came originally from Mexico. Warmed corn tortilla topped with a protein rich black bean mix and a sunny side up fried egg, with the additional flavours of smooth ripe avocado topped off with a nice spicy tomato salsa. Really quite delicious.
Time: 25 minutes
4 slices jalapeno, chopped small
1/2 teaspoon hot chilli sauce, or less if you do not want it too spicy
Black bean mix:
150g cooked black beans
, about 1/2 of a 400g tin/can, drained of liquid
1/8 teaspoon (pinch) smoked paprika
2 corn tortillas, approx 6 inches in diameter
1 ripe avocado
, stone take out and flesh scooped out and the thinly sliced
1 tablespoon fresh chopped coriander/cilantro to sprinkle on top (optional)
1/2 lime, to squeeze onto the avocado
sea salt and black pepper to taste
To make the salsa, heat a small/medium frying pan and add the chopped tomato, 1/2 the chopped red onion, the chopped jalapeño, a pinch of sea salt and the hot chilli sauce.
Bring it to a gently simmer for approx. 5 minutes. Now transfer the salsa to a bowl.
Put the frying pan back on the heat and add the olive oil and the remaining 1/2 of the chopped red onions. Allow to fry gently for a couple of minutes, stir in the black beans and the pinch of smoked paprika and season with a small pinch of sea salt. Using a fork, slightly mash the black beans. Fry for a about 3 – 4 minutes.
Now using another clean and dry frying pan warm up the corn tortillas. Once they are hot, slip them out onto the serving plates.
- Heat the remaining 2 tablespoons of olive oil in the frying pan. Crack in the two eggs and fry them “sunny side up”.
- Now to assemble, spoon the black bean mix evenly over the warm corn tortillas, now layer on the sliced avocado pieces (squeeze on a little fresh lime juice), lay the fried egg on top of this and then spoon the salsa over the top. Sprinkle over the fresh chopped coriander and season with a little sea salt and black pepper. Enjoy!!