Mexican bean tortillas with egg & zingy avo salsa – Abel Prasad

Mexican bean tortillas with egg & zingy avo salsa

Zingy avo salsa is perfectly paired with these easy vegetarian tortillas.

INGREDIENTS

• 1 tablespoon olive oil
• 1 red onion, finely chopped
• 1 red capsicum, cut into 1cm pieces
• 2 garlic cloves, crushed
• 2 teaspoons Mexican chilli powder
• 2 teaspoons chopped coriander root and stem
• 400g can kidney beans, rinsed, drained
• 400g can diced tomatoes
• 4 mini tortillas
• 4 eggs
• 35g (1/3 cup) coarsely grated 
reduced-fat cheddar

ZINGY AVO SALSA

• 150g grape tomatoes, sliced
• 1 avocado, cut into 1cm pieces
• 1/4 cup fresh coriander leaves, chopped
• 3 teaspoons lime juice

METHOD

• Step 1
  Preheat oven to 180°C/160°C fan forced. Heat oil in a saucepan over medium-low heat. Cook onion and capsicum for 5 minutes or until soft. Stir in garlic, chilli powder and coriander root and stem for 2 minutes or until aromatic. Stir in beans for 1 minute. Stir in tomato. Bring to a simmer. Reduce heat to low. Simmer, covered, for 6 minutes. Uncover. Simmer for a further 5 minutes 
or until thick. Season.
• Step 2
  Grease 4 small skillets or 300ml-capacity ramekins with oil. Line with a tortilla. Spoon bean mixture among ramekins. Make an indent in the centre and carefully crack in an egg. Sprinkle with cheese. Bake for 15 minutes or 
until white is just set and yolk soft.
• Step 3
  Meanwhile, for salsa, combine tomato, avocado, coriander leaves and lime juice in a bowl. Season.
• Step 4
  Serve bean skillets with salsa.

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