Mexican Breakfast Eggs
- 1 small can salt-reduced pinto beans, rinsed
- 1 tablespoon fresh lime juice
- 1/2 teaspoon ground cumin
- 1 tablespoon olive oil
- 4 small corn tortillas
- 1 cup chopped tomato
- 1 avocado, sliced
- 1/4 cup fresh coriander leaves
- Oil spray
Heat oven to 200° C. Combine the beans, lime juice, cumin, and ½ tablespoon of oil in a medium bowl.
Brush the tortillas on both sides with ½ tablespoon of oil and place on a rimmed baking sheet. Bake until crisp, about 8 minutes.
Meanwhile, heat a large non-stick fry pan over medium heat and spray with oil. Crack the eggs into the pan and cook as desired, 2 to 4 minutes for slightly runny sunny-side-up eggs.
Place the eggs onto the tortillas and top with the beans, tomato, avocado and coriander.
Try with scrambled eggs to create a breakfast burrito