1 tbsp sunflower oil
1 onion, chopped
1 tbsp chipotle paste (2 tbsp if you like it hot)
2 x 400g cans black beans, drained and rinsed
400g can mixed beans, drained and rinsed
2 x 400g cans chopped tomatoes with garlic & herbs
1 heaped tbsp brown sugar
small handful coriander leaves
soured cream and warm flour tortillas, to serve
Heat the oil in a deep frying pan and cook the onion for about 5 mins until soft. Add the chipotle paste, beans, tomatoes and sugar, and simmer for about 15-20 mins until thickened. Season to taste.
Make 4 holes and crack an egg into each one. Cover and simmer over a low heat for 8-10 mins until the eggs are cooked to your liking. Sprinkle with coriander leaves and serve with a bowl of soured cream and some warm flour tortillas.
377 kcals • fat 10g • saturates 2g • carbs 48g • sugars 21g • fibre 15g • protein 24g • salt 0.5g