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
https://www.annabel-langbein.com/recipes/baleadas-with-black-beans-and-scrambled-eggs/3409/
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.
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