Although I’m not a big bean fan generally, I am coming round to black beans. Mostly because I really love Mexican food and mostly because black bean salsa is somewhat of a tradition in my family. I cobbled this black bean brunch together one day when I couldn’t be bothered to spend ages cooking and wanted something to eat real quick (I may or may not have been hungover…) Since then I’ve made it a few times; sometimes with a tortilla bowl, sometimes with no carb but always, always, always with tonnes of spicy sauce to blow the hangover away.
1 tin of black beans
1/2 packet of cherry tomatoes
5 spring onions or a red onion
2 tortilla wraps
Chipotle sauce (the one we used was actually a homemade wedding favour!)
Quarter your cherry toms and finely dice/slice your onion. Mix together with a good pinch of salt and the juice of the lime. Rinse the black beans and add these. Then dice the avocado and mix this in.
Cut each of the tortillas into 6 and place on a baking tray. Bake them in the oven on around 200c for 5 mins (or until they start to go crispy and brown at the edges).
Fry your eggs until they’ve still got a runny yolk but the white is a bit crispy, I just did mine with some oils spray and pepper so they didn’t go as crispy as I’d like but y’know…
Assembly time – black bean salsa first, plonk your egg on top, add some chipotle sauce wherever you please and pile on those tortilla nachos.