2bell peppers,sliced (I used green and yellow but red would be even better!)
1/2tspcayenne chilli pepper
120gcooked black beans(~ 3/4 cup, or 1/2 a drained 400g tin)
100gcheddar cheese,grated (~ 1 cup when grated)
To serve,your choice of: shredded lettuce, corn, diced tomato, avocado, guacamole, crumbled tortilla chips, sour cream, jalapeños, etc.
Heat a dash of oil in a frying pan, and add the sliced peppers and onion. Cook over a medium-low heat until soft and sweet - at least 5 minutes. Add the spices and black beans, and cook for a few more minutes. Arrange the veggies so they're consistently distributed across the pan.
In a mixing bowl, combine the eggs, grated cheese, and a good pinch of salt and pepper. Pour the mixture over the vegetables in the pan. Cook over a medium-low heat for a few minutes. Then place the pan under a grill (broiler) on a medium heat for another few minutes. Alternate between the hob and grill a couple more times until the frittata is cooked all the way through.
Serve with your choice of taco-style toppings - I used shredded lettuce, diced tomato, corn, and crumbled tortilla chips.
For an even easier dish, you can replace the individual spices with a tablespoon or two of your favourite taco spice mix.