Ingredients

2 tsp olive oil
1/2 onion, finely chopped
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp chilli flakes
125g tin kidney beans, rinsed
2 medium tomatoes, diced
1/2 red capsicum, deseeded & sliced
1/2 yellow capsicum, deseeded & sliced
2 small corn tortillas
2 eggs
1/2 avocado, sliced
1/4 cup fresh coriander, leaves picked
1 lime, cut into wedges
1 small red chilli, deseeded & finely chopped

Directions

Preheat oven to 200°C. Heat 3 tsp oil in a saucepan over low heat. Add onion and cook for a few minutes. Add spices and continue to cook for a few more minutes. Add beans and tomatoes and simmer gently for 15 minutes. Add capsicum and simmer gently for another 5 minutes.

Meanwhile, warm tortillas in the oven for 6-7 minutes.

Heat remaining oil in a small frypan and fry eggs individually.

To serve, top warm tortillas with beans, egg, avocado and coriander with a squeeze of lime juice and a scattering of chilli.

Notes

NOTE: Alternatively, you can heat the tortilla in the frypan after you've cooked your egg, then top with warmed beans and egg; heat for a few minutes, or until tortilla is crisp.

Nutrition

(Per Serve)

Energy 1,507.3kj

Calories 359.9cals

Carbs 27.8g

Sugar 8.7g

Dietary Fibre 8.8g

Protein 12.9g

Sat Fat 4g

Fat 19.7g

Huevos Rancheros

Ingredients

Directions

Notes

Nutrition