Tortillas with Eggs and Spicy Bean Chilli

Ingredients for Tortillas with Eggs and Spicy Bean Chilli

• 120ml canned peeled tomatoes

• 60ml chicken stock

• 1/4 small yellow onion

• 2 teaspoons ground cumin

• 1 clove garlic

• 1/2 chilli in adobo

• 1 tablespoon vegetable oil

• 1 can (400g) black beans

• 2 eggs

• 2 corn tortillas (6 inches each)

• 30g Cotija cheese

• 6 thin slices avocado

• 1/8 cup coriander leaves, roughly chopped

• 2 lime wedges

In a blender, puree tomatoes, stock, onion, cumin, garlic and chilli until smooth, 1 to 2 minutes. In an 8" nonstick pan over medium-high heat, heat oil. Pour tomato mixture into pan; season with salt and cook until sauce reduces by half, 3 minutes. Add beans and cook, 2 minutes. Break eggs into the tomato mixture so they don't touch sides; reduce heat to medium-low, cover and cook until egg whites are set and yolks are runny, 3 to 5 minutes. Serve on tortillas and top with cheese, avocado and coriander, plus lime for garnish.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.