Staffordshire oatcakes with mushrooms
Cook savoury pancakes for breakfast using porridge oats. The recipe is vegan and healthy, too, providing folate, fibre, iron and two of your 5-a-day
Black bean tortilla with salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
For the salsa
- 400g can chopped tomatoes
- 1 onionfinely chopped
- 1 red chillihalved, deseeded and finely chopped
- 2 tsp smoked paprika
- 15g (1/2 pack) corianderfinely chopped
- 6 Kalamata olivesthinly sliced
- ½ lemonor lime, juiced
For the omelette
- 2 x 400g can black beansdrained
- 3 garlic clovesfinely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 6 large eggs
- 1 tbsp rapeseed oil
- 4 generous handfuls of rocket
Nutrition: per serving
- kcal368low
- fat14g
- saturates3g
- carbs28g
- sugars7g
- fibre12g
- protein27g
- salt0.5g
Method
step 1
Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
step 2
Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
step 3
Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.
