Ingredients
4 large fresh flour Tortillas
400g tin Red Kidney Beans
1 cup of grated Cheddar Cheese
½ White Onion, diced
400g tin of whole Tomatoes
1 tsp. Chilli Powder
1 tsp. Ground Cumin
pinch of Salt and Pepper
Garnish:
1 fresh Lime
fresh Coriander
2 Eggs
- Heat a medium sized frying pan and add oil, diced onion, salt and pepper. Cook on medium heat for 3 minutes or until onion becomes soft and clear. Add kidney beans, tomatoes, cumin and chili powder and cook for a further 10 minutes. Cover and continue to simmer on low heat.
- Heat a separate medium sized frying pan to medium and add a splash of oil. Place one tortilla on the pan and cover with ½ cup of cheese and ½ cup of tomato bean mixture. Place another flour tortilla on top (or fold your tortilla in half, depending on the size).
- Cook for 2-3 minutes and flip tortillas over and cook the other side. Once the cheese has melted, remove tortilla from heat and repeat with process.
- Fry two eggs and place on top of tortillas. Garnish with lime and coriander.
