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Ingredients

  • 400g tin black beans, drained
  • 6 corn tortillas
  • vegetable oil
  • 6 small  eggs
  • 50g red Leicester cheese, grated 
  • 3 plum tomatoes, seeded and diced
  • 4 spring onions, finely sliced
  • 1 green chilli, seeded and chopped
  • a handful coriander, chopped
  • a dash chipotle Tabasco, plus extra to serve

Method

  • 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).

  • 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.

  • 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.

  • STEP 4

    Step 4

    Serve with Tabasco to sprinkle over.

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