Preparation time is 15minutes
Cook time is 25minutes
Total time is 40minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
10 Ingredients
Number of servings
4
- 2tablespoons olive oil
- 1 brown onion, chopped
- 400grams can red kidney beans, drained, rinsed
- 1/2 cup coriander leaves (to serve)
- 8 tortillas
- 1 red capsicum, deseeded, diced
- 400grams can diced tomatoes
- 4 eggs
- 1/2teaspoons chilli powder
- 125grams button mushrooms, sliced
Nutrition per serving
2460kJ / 590Cal
2460 Kilojoules or 590 Calories
28% of daily energy intake*
Protein
24.5grams
Fat
22.7grams
Carbs
65.8grams
Sugars
11.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat 1 tbs oil in a frying pan over medium heat. Add vegetables. Cook, stirring occasionally, for 8 minutes or until vegetables are soft. Add kidney beans, tomato and chilli powder to pan. Stir until well combined. Bring mixture to the boil. Simmer for 8 minutes or until mixture has thickened slightly.
Step 2 of 3
Heat 2 tsp oil in a frying pan over medium heat. Break 2 eggs into the pan and cook for 3 minutes or until cooked to your liking. Transfer to a plate. Add remaining oil and cook remaining eggs.
Step 3 of 3
Heat tortillas following packet instructions, then divide among warm serving bowls. Spoon over the kidney bean mixture and top each with an egg. Scatter over coriander leaves, season with pepper and serve.
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