Mexican breakfast with beans, avocado and egg
Mexican breakfast with beans, avocado and egg
2
breakfast
vegetarian
< 20 mins
stove
Ingredients
- 1 tin (400g) black beans
- 200g cherry tomatoes
- 2 eggs
- 1 avocado
- 1 chilli
- a handful of coriander (fresh)
- 1 tbsp cooking oil
- 1 tbsp cacao powder
- salt and pepper (to taste)
Allergens are marked in bold.
Method
1. Half the cherry tomatoes. Peel and slice the avocado and roughly chop the coriander. Heat the oil in a skillet, add the beans (with half of their liquid) and the cherry tomatoes, season with salt and pepper, and cook until tomatoes are softened.
2. Sprinkle the cacao over the beans, stir, and cook for 2-3 minutes. In a separate pan, cook the eggs sunny side up in a little oil.
3. Dice the chilli, remove the seeds for less spiciness. Arrange the beans on individual plates, top with the sliced avocado and eggs. Garnish with coriander and chilli.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 482 kcal |
| Fat | 28.7 g |
| of which saturates | 5.0 g |
| Carbohydrates | 21.6 g |
| of which sugars | 4.3 g |
| Fibre | 14.9 g |
| Protein | 15.0 g |