MEXICAN BREAKFAST TORTILA

15 mins

Serves 4

Ingredients

2 tomatoes, seeded & cut into 1cm pieces
1 avocado, cut into 1cm pieces
½ cup corn kernels, charred
1 tablespoon lime juice
1 can black beans, drained & rinsed
½ cup coriander leaves roughly chopped (extra for garnish)
8 corn tortillas
olive oil
8 large eggs
100g crumbled goat’s feta (or cheese of choice)
Smoked paprika and salt
1/4 cup chopped spring onion
Chillies in adobo sauce to serve (optional)

Method

  1. Mix the tomatoes & avocado with lime juice. Season and set aside.
  2. Heat 1 tablespoon of olive oil in a fry pan, add the black beans, charred corn and chopped coriander. Cook a few minutes until warm.
  3. Heat a splash of oil in another pan, warm the tortillas one at a time for 30 seconds over medium heat. Add some more oil & cook eggs to your liking.
  4. Plate 2 tortillas, top with eggs, black beans and corn and tomato salsa. Finish with some cheese, green onion & chopped coriander.

SERVE & ENJOY