Ingredients
- black beans 400g tin, drained
- corn tortillas 6
- vegetable oil
- eggs 6 small
- red Leicester cheese 50g, grated
- plum tomatoes 3, seeded and diced
- spring onions 4, finely sliced
- green chilli 1, seeded and chopped
- coriander a handful, chopped
- chipotle Tabasco a dash, plus extra to serve
Method
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Step 1
Step 1
Mix the salsa ingredients together. Toss the beans with a few spoonfuls of the salsa and season (keep the rest for later).
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Step 2
Step 2
Heat the oven to 200C/fan 180C/gas 6. Trim 2cm off the tortilla to make a smaller round, and brush them with some oil on both sides. Microwave for 10 seconds to soften (or heat in a frying pan), then press the tortillas into 6 ramekins or a muffin tin. Bake for 8 minutes, or until crisp and dry, then remove.
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Step 3
Step 3
Spoon the beans and salsa into the tortilla cups. Crack an egg over each, put into a baking dish and cover with foil. Bake for 10 minutes, or until the egg has cooked a bit, then remove the foil, sprinkle the cheese over and cook for another 6 minutes or until the egg whites have set.
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Step 4
Step 4
Serve with Tabasco to sprinkle over.
Nutritional Information
- Kcals 200
- Carbs 14.9g
- Protein 11.8g
- Fat 9.2g
- Salt 0.5g
- Saturates 3.4g
- Fibre 5g
