Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It’s spicy, filling and full of flavour
Prep:10 mins
Serves 4
2 tbsp olive oil1 small onion, diced2 garlic cloves, crushed400g can red kidney beans, drained and rinsed1 tsp ground cumin¼ tsp chilli powder½ tsp dried oregano4 eggs4 small flour tortillas, warmed1 large tomato, dicedhandful pickled jalapeño peppers, roughly chopped30g cheddar, grated1 avocado, peeled, de-stoned and diced1 lime, half juiced, half cut into wedges, to servechopped coriander, to serve
STEP 1Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.STEP 2Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.STEP 3Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.STEP 4To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.
