Black beans make a great foundation for this storecupboard, Mexican one-pot with smoky hot sauce, coriander and tortillas
Prep:5 mins
Serves 4
1 tbsp sunflower oil1 onion, chopped1-2 tbsp chipotle paste (depending on how hot you like it)2 x 400g cans black beans, drained and rinsed400g can mixed bean, drained and rinsed2 x 400g cans chopped tomatoes with garlic & herbs1 heaped tbsp brown sugar4 eggssmall handful coriander leavessoured cream, to servewarm flour tortillas, to serve
STEP 1Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season to taste.STEP 2Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas.
