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Black beans & eggs with chillies, chorizo & feta
Black beans & eggs with chillies, chorizo & feta


  • 1 medium onion, peeled and finely chopped
  • 2 Tbsp olive oil
  • 6 small vine tomatoes, chopped
  • 2 hot green chillies, halved, deseeded and finely chopped
  • 390g can black beans, rinsed and drained
  • 2 chorizo sausages, sliced
  • 6 medium (size 6) free-range eggs, lightly beaten
  • Butter
  • 4 soft wheat tortillas
  • 200g can Mexican chipotle sauce (La Morena brand)
  • 100g feta, thinly sliced
  • ½ cup chopped coriander

Black beans & eggs with chillies, chorizo & feta

Julie Biuso
  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Gently cook onion in 1 Tbsp oil in a medium frying pan until tender. Add tomatoes and chillies and cook gently for 5 minutes until softened. Add beans and mash about half to form a lumpy mixture.

Fry chorizo on both sides in a smidgen of hot olive oil. Transfer to a plate.

Scramble eggs in a non-stick frying pan in a little butter over gentle heat.

Heat tortillas one by one in a clean dry frying pan over medium-high heat until they darken in spots and puff a little. Or heat in the microwave and serve soft and warm. Put a spoonful or two of black beans on top, then the eggs and chipotle sauce to taste. Top with feta, sprinkle over coriander and serve chorizo on the side.

Cook's tip

Canned black beans are often flavoured with chilli. If this is all you can find, rinse them well and cut back on fresh chilli – unless you like things hot. Wholefood stores sell plain canned black beans.

From Taste magazine, January 2011.

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