Name: Black bean tortilla with salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 400g can chopped tomatoes; 1 onion finely chopped; 1 red chilli halved, deseeded and finely chopped; 2 tsp smoked paprika; 15g (1/2 pack) coriander finely chopped; 6 Kalamata olives thinly sliced; ½ lemon or lime, juiced; 2 x 400g can black beans drained; 3 garlic cloves finely grated; 2 tsp ground cumin; 2 tsp ground coriander; 6 large eggs; 1 tbsp rapeseed oil; 4 generous handfuls of rocket

For the salsa

400g can chopped tomatoes
1 onion
finely chopped
1 red chilli
halved, deseeded and finely chopped
2 tsp smoked paprika
15g (1/2 pack) coriander
finely chopped
6 Kalamata olives
thinly sliced
½ lemon
or lime, juiced

For the omelette

2 x 400g can black beans
drained
3 garlic cloves
finely grated
2 tsp ground cumin
2 tsp ground coriander
6 large eggs
1 tbsp rapeseed oil
4 generous handfuls of rocket

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.