- Life & Style
- Books & TV
Baleadas with Black Beans and Scrambled Eggs
400g can black beans or kidney beans, undrained, or 1½ cups cooked beans mixed with ½ cup water 1 clove garlic, coarsely chopped 1 tsp ground cumin 1 tbsp lime or lemon juice salt and ground black pepper, to taste 4 soft flour tortillas, warmed 1 large just-ripe avocado, cut into chunks ½ long red chilli, finely sliced, to serve coriander sprigs, to serve Silky Scrambled Eggs 6 eggs 2-3 tbsp water salt and ground black pepper, to taste 1 tbsp butter or neutral oil
© Annabel Langbein Media
Silky Scrambled Eggs
Place beans and their liquid in a food processor with garlic and cumin and whizz to a smooth purée. Transfer to a pot and cook until the mixture coats the sides of the pot like thick mud and is a spreadable consistency (8-10 minutes). Mix in citrus juice and season. Set aside.
To make Silky Scrambled Eggs, whisk eggs, water, salt and pepper. Heat butter or oil in a frypan over high heat and add eggs, turning in folds as they set. Remove from heat while still creamy and soft.
To serve, place tortillas on a board. Divide black beans and eggs between tortillas, top with avocado, sprinkle with chilli and coriander and fold in half to eat.
Generic content for all other countries not on the list.
Get VIP offers and great foodie inspiration!