A Mexican brekfast, using black beans, tortillas and eggs and fit for a king.
Breakfast tostadas. Photograph: Dara Mac Dónaill
Course: Main Course
Cooking Time: 15 mins
- 1 x 400g tin black beans, drained and rinsed
- 100g crème fraiche
- 50g grated cheddar
- 1 bunch spring onions, finely sliced
- Salt and pepper
- Few splashes Tabasco
- 1 pinch ground cumin
- 4 corn tortillas
- Olive oil
- 4 eggs
- 1 avocado
- 2 limes
- Bunch coriander
Preheat the oven to 190 degrees/gas 5. Mix the black beans in a food processor or just mash them with a potato masher. You don’t want to make them into a puree, just pulsed and smashed.
Mix the mashed beans with the crème fraiche, cheddar and spring onions. Season with salt, pepper and some Tabasco and cumin. Set aside.
Cut the corn tortillas into smaller circles – about the size of a fried egg. With the outside trimmings, tear them into large bit strips and put them on a baking tray, drizzle with some olive oil, salt, pepper and also a little ground cumin.
You can also add some cumin seeds or any other dried herbs and spices you like. Some smoked paprika would be good. Bake them for about 10 mins until golden brown and starting to crisp and dry out. Set aside to serve later as a garnish on top.
The rest is about assembly, when you are ready to serve, spoon equal quantities of the black bean mix onto the tortilla rounds and put on a baking tray and bake for about 10-15 minutes until hot.
Meanwhile, peel and slice the avocado into nice half moon slices and squirt with some lime juice. Fry your eggs in some olive oil and then plate up. Top the beans with a fried egg, slices of avocado (or the other way around) and top with coriander, tortilla crisps and a squeeze of lime juice. Some Tabasco also works with these.