My friend Dean wanted me to try this Mexican breakfast, he does mean gluten free pancakes so I’m hoping if I do this, he’ll let me have that recipe!
This is a great breakfast which takes a little prep and but is quick to do when it comes to it, it’s full of flavour with a little kick from the salsa. A wonderful weekend brekkie!
Below will make enough for four, only as you need tins of stuff that feed that many, but you can refrigerate the salsa and beans for a few days if you want to make it for fewer people.
- 4 medium tortilla wraps
- 1 tin chopped tomatoes
- 2 green chillis
- 1 red pepper
- 1 red onion
- 1 tablespoon Tabasco sauce or 1 teaspoon hot chilli powder
- 4 eggs
- 200g tin black beans, drained
- 1 lime
- 1 medium ripe avocado
First, make the salsa. This can be done a few days in advance.
Roughly chop the onion, pepper and chillis. Fry in a little oil over a medium heat for 15 minutes until soft. Add the tin of tomatoes and Tabasco (or chilli powder) with a good sprinkling of freshly ground salt, stir in and let it simmer for another five minutes. Remove from the heat and either put to one side while you make the rest, or leave to cool and chill if making in advance. If reheating, do so until just bubbling.
Prepare the avocado by peeling and slicing into strips.
In a small pan, tip in the black beans and gently heat, adding a squeeze of fresh lime juice.
Prepare each serving individually. Fry an egg to your liking.
In a separate pan, heat a tortilla on both sides for a minute or two. Place this on a plate, add some salsa in the middle with the egg on top. Sprinkle with the black beans, add some slices of avocado, season with freshly ground black pepper and serve.