Soft Egg Tacos with Black Beans and Salsa (v)
Breakfast, lunch or dinner? Creamy eggs and spicy salsa with black beans are perfect any time of the day in our book.
2 tablespoons extrvirgin olive oil
400 gram tin black beans, drained and rinsed
1 teaspoon cumin seeds
2 cloves garlic, crushed
4 large eggs
2 tablespoons cream
2 teaspoons butter
4 corn tortillas
TO SERVE
Coriander and Jalapeño Salsa, see recipe below
handful baby spinach leaves
1 avocado, sliced
2 tablespoons sliced, pickled jalapeños, finely chopped
1 long green chilli, finely chopped
fresh coriander
sea salt and ground pepper
Heat the oil in a frying pan then add the beans, cumin and garlic, season and cook together for a few minutes until the beans are a little crispy.
Gently whisk the eggs and cream together in a bowl. Heat the butter in a medium frying pan, add the eggs and cook over a gentle heat for 3-4 minutes until the eggs start coming together as you stir them gently with a heatproof spatula to a medium-soft set. Season well with salt and pepper.
Lightly char the tortillas on both sides under a hot grill or over a gas flame.
TO SERVE: Fill each tortilla with a little salsa, spinach, avocado, eggs and beans then top with more salsa and the combined chopped jalapeños and green chilli. Garnish with coriander and serve immediately. MAKES 4
Coriander and Jalapeño Salsa
2 cups coriander, leaves and any tender stems, roughly chopped2 cloves garlic, crushed¼ cup sliced pickled jalapeños, drained1 teaspoon caster sugar1 teaspoon sea salt2 tablespoons lime juice⅓ cup plain yoghurt
