Black bean tortilla with salsa

3 of 5-a-day fibre folate healthy diet plan iron vitamin c winter

N/A

Source

Ingredients

400g can chopped tomatoes

1 onion , finely chopped

1 red chilli , halved, deseeded and finely chopped

2 tsp smoked paprika

15g (1/2 pack) coriander , finely chopped

6 Kalamata olives , thinly sliced

½ lemon or lime, juiced

2 x 400g can black beans , drained

3 garlic cloves , finely grated

2 tsp ground cumin

2 tsp ground coriander

6 large eggs

1 tbsp rapeseed oil

4 generous handfuls of rocket

Method

Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.

Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.

Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.