Breakfast
SERVES 1
PREP 15mins
COOK 25mins
Vegetarian, Gluten Free, Dairy Free, Nut Free
Huevos (pronounced “weboz”) means eggs in the style of the Mexican rancheros, or farmers. While it’s traditionally a breakfast dish, we also love it for lunch!
Ingredients:
1 tsp olive oil
1/4 onion, finely chopped
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/8 tsp chilli flakes
125g tin kidney beans, rinsed
1 medium tomato, chopped
1/4 red capsicum, deseeded & sliced
1/4 yellow capsicum, deseeded & sliced
1 small corn tortilla
1 eggs
1/8 avocado, sliced
2 tbs fresh coriander, leaves picked
1 lime, cut into wedges
1 small red chilli, deseeded & finely chopped
Method:
1 Preheat oven to 200°C. Heat 2 tsp oil in a saucepan over low heat. Add onion and cook for a few minutes. Add spices and continue to cook for a few more minutes. Add beans and tomatoes and simmer gently for 15 minutes. Add capsicum and simmer gently for another 5 minutes.
2 Meanwhile, warm tortillas in the oven for 6-7 minutes.
3 Heat remaining oil in a small frypan and fry eggs individually.
4 To serve, top warm tortillas with beans, egg, avocado and coriander with a squeeze of lime juice and a scattering of chilli.
NOTE: Alternatively, you can heat the tortilla in the frypan after you’ve cooked your egg, then top with warmed beans and egg; heat for a few minutes, or until tortilla is crisp.
Nutritional Information
Per Serve
| Energy | Calories | Protein | Carbs | Fibre | Sugar | Fat | Sat. Fat |
| 1647kj | 393.3cal | 15.4g | 32.8g | 12g | 9.9g | 19g | 3.8g |
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