- 2 tbsp olive oil
- 400g can red kidney beans drained and rinsed
- 1 tsp cumin
- ¼ tsp chilli powder
- ½ tsp oregano
- 4 small flour tortillas warmed
- handful pickled jalapeño peppers roughly chopped
- 30g cheddar grated
- 1 avocado peeled de-stoned and diced
- chopped coriander to serve
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- g can red kidney beans drained and rinsed4000.33
- tsp cumin10.65
- tsp chilli powder¼0.79
- tsp oregano½1.95
- g cheddar grated300.99
- de-stoned and diced1 avocado peeled,3.99
- chopped coriander to serve0.65
Total9.35
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Heat 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.
Stir 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.
Heat 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.
To 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.