Filling and flavorful dish. You will love it.
Prep time: ten minutes
Cook time: fifteen minutes
Total time: twenty-five minutes
Servings: 4


  1. 2 tablespoons of olive oil
  2. 1 onion, diced
  3. 2 cloves of garlic, crushed
  4. 400g can of red kidney beans, drained and rinsed
  5. 1 teaspoon of ground cumin
  6. ¼ teaspoon of chilli powder
  7. ½ teaspoon of dried oregano
  8. 4 large eggs
  9. 4 flour tortillas, warmed
  10. 1 tomato, diced
  11. A handful of pickled jalapeño peppers, roughly chopped
  12. 30g of grated cheddar
  13. 1 medium avocado, peeled and diced
  14. 1 lime, part juiced and part cut into wedges, to serve
  15. Some chopped coriander, to serve


  1. Pour in one tablespoon of oil into a large pan and place over medium heat. Then add in a pinch of salt and the onions and cook until translucent, for about four minutes.
  2. Next, add in the garlic and cook for an additional minute or more. Then add in the cumin, beans. Chili powder, some seasoning, oregano, and one hundred ml of water.
  3. Cook for about seven minutes, while stirring frequently, or until the beans are cooked. The remove from the heat source, mash it and set aside.
  4. Pour the rest of the oil into a frying pan and set over medium-high heat. Break in the eggs, then lower the head and cook until the egg whites become firm.
  5. Place the beans on the tortillas, then add in the jalapenos and tomatoes, and then scatter the cheese on it. Add some lime juice, avocado, and a fried egg and then some coriander.
  6. Serve with lime wedges. Enjoy.


Nutrition facts

Calories: 540

Fat: 29g

Carbs: 44g

Protein: 21g

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