Description
Ingredients
Scale
- 2 medium potatoes
- 1 tbsp oil
- 400 g tin black beans (drained (240g, or ~ 1¼ cups, when drained))
- 1 tsp chilli powder (mild or hot)
- 1 tsp smoked paprika
- 1 tsp chipotle hot sauce (or other favourite hot sauce)
- Salt
- Black pepper
- 2 eggs
- ~ 10 cherry tomatoes (halved)
- 1 avocado (diced)
- Small handful fresh coriander (cilantro)
Instructions
- Wash the potatoes, and prick them a couple of times with a fork. Cook in the microwave for a few minutes, until they are fairly soft (perhaps around 6 minutes – don’t worry if they’re not 100% cooked at this stage). When the potatoes are cool enough to handle, slice them up, and add them to a frying pan with a couple of tablespoons of oil. Cook for around 5 minutes each side, until crispy and golden brown.
- Meanwhile, add the drained tin of black beans to a small saucepan, along with the chilli powder, smoked paprika, chipotle sauce, and a good pinch of salt and pepper. Cook over a medium heat for 5 minutes, until the beans are completely soft and piping hot (add a tablespoon of water if necessary).
- Fry the eggs in a little oil, then serve with the fried potatoes, smoky black beans, cherry tomatoes, and diced avocado. Top with fresh coriander if desired.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast, Main