- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 small onion, diced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 2 garlic cloves, crushed
- 400g can red kidney beans, drained and rinsed
- 1 tsp ground cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- ¼ tsp chilli powder
- ½ tsp dried oregano
- 4 eggs
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 4 small flour tortillas, warmed
In Spain, a tortilla is a kind of omelette, with ingredients added - frequently sliced cooked…
- 1 large tomato, diced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- handful pickled jalapeño peppers, roughly chopped
- 30g cheddar, grated
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
- 1 avocado, peeled, de-stoned and diced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 1 lime, half juiced, half cut into wedges, to serve
The same shape, but smaller than…
- chopped coriander, to serve
Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.