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A black bean tortilla in a frying pan

Black bean tortilla with salsa

A star rating of 3.6 out of 5.16 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Make this frittata for a quick, easy and healthy lunch option, making the most of storecupboard ingredients and packing in three of your 5-a-day

  • Gluten-free
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
low inkcal368
fat14g
saturates3g
carbs28g
sugars7g
fibre12g
protein27g
salt0.5g
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Ingredients

For the salsa

  • 400g can chopped tomatoes
  • 1 onion , finely chopped
  • 1 red chilli , halved, deseeded and finely chopped
  • 2 tsp smoked paprika
  • 15g (1/2 pack) coriander , finely chopped
  • 6 Kalamata olives , thinly sliced
  • ½ lemon or lime, juiced

For the omelette

  • 2 x 400g can black beans , drained
  • 3 garlic cloves , finely grated
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 6 large eggs
  • 1 tbsp rapeseed oil
  • 4 generous handfuls of rocket

Method

  • STEP 1

    Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.

  • STEP 2

    Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.

  • STEP 3

    Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.

RECIPE TIPS
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Goes well with

Recipe from Good Food magazine, January 2020

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A star rating of 3.6 out of 5.16 ratings
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