INGREDIENTS
4 6 to 8-inch soft corn tortillas
½ teaspoon ground cumin
400 grams tin black beans, rinsed and drained
1chipotle chilli in adobo sauce, diced or ½teaspooncrushed red pepper flakes
130 grams mild salsa
4large eggs, fried
⅔ cup shredded Monterey Jack cheese
1 ripe avocado, sliced
INSTRUCTIONS
Begin by preheating your oven to 220°C/425°F/gas 7.
Place the tortillas on a baking sheet and place in the oven to warm, about 5 minutes will do, if you don’t want crisp tortillas, just cover them in foil.
Meanwhile, gently warm the cumin in a small, dry pan over medium heat until it smells aromatic, then add the beans and chipotle or red pepper. Mix well.
Remove the tortillas from the oven and arrange on a board or serving platter. Spoon some beans onto each, then top with some salsa, 1 fried egg, and some cheese.
Return to the oven and bake until the cheese has melted. Serve warm with the sliced avocado
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