Smoky black bean breakfast bowls

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 400g tin Black beans
  • 10 Cherry tomatoes
  • 1 tsp Chilli, mild or hot powder
  • 1 Small handful Coriander, fresh
  • 2 Potatoes, medium

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Chipotle hot sauce

• Baking & Spices

  • 1 Black pepper
  • 1 tsp Paprika, smoked
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Oil

Found on amuse-your-bouche.com

Description

Ingredients

• 2 medium potatoes
• 1 tbsp oil
• 400g tin black beans, drained (240g, or ~ 1¼ cups, when drained)
• 1 tsp chilli powder (mild or hot)
• 1 tsp smoked paprika
• 1 tsp chipotle hot sauce (or other favourite hot sauce)
• Salt
• Black pepper
• 2 eggs
• ~ 10 cherry tomatoes, halved
• 1 avocado, diced
• Small handful fresh coriander (cilantro)

Directions

• Wash the potatoes, and prick them a couple of times with a fork. Cook in the microwave for a few minutes, until they are fairly soft (perhaps around 6 minutes - don’t worry if they’re not 100% cooked at this stage). When the potatoes are cool enough to handle, slice them up, and add them to a frying pan with a couple of tablespoons of oil. Cook for around 5 minutes each side, until crispy and golden brown.
• Meanwhile, add the drained tin of black beans to a small saucepan, along with the chilli powder, smoked paprika, chipotle sauce, and a good pinch of salt and pepper. Cook over a medium heat for 5 minutes, until the beans are completely soft and piping hot (add a tablespoon of water if necessary).
• Fry the eggs in a little oil, then serve with the fried potatoes, smoky black beans, cherry tomatoes, and diced avocado. Top with fresh coriander if desired.