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Smoky black bean breakfast bowls

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 2
Calories:
Author: Becca Heyes

Recipe printed from www.easycheesyvegetarian.com

Ingredients

  • 2 medium potatoes
  • 1 tbsp oil
  • 400 g tin black beans, drained (240g, or ~ 1 1/4 cups, when drained)
  • 1 tsp chilli powder (mild or hot)
  • 1 tsp smoked paprika
  • 1 tsp chipotle hot sauce (or other favourite hot sauce)
  • Salt
  • Black pepper
  • 2 eggs
  • ~ 10 cherry tomatoes, halved
  • 1 avocado, diced
  • Small handful fresh coriander (cilantro)

Instructions

  • Wash the potatoes, and prick them a couple of times with a fork. Cook in the microwave for a few minutes, until they are fairly soft (perhaps around 6 minutes - don’t worry if they’re not 100% cooked at this stage). When the potatoes are cool enough to handle, slice them up, and add them to a frying pan with a couple of tablespoons of oil. Cook for around 5 minutes each side, until crispy and golden brown.
  • Meanwhile, add the drained tin of black beans to a small saucepan, along with the chilli powder, smoked paprika, chipotle sauce, and a good pinch of salt and pepper. Cook over a medium heat for 5 minutes, until the beans are completely soft and piping hot (add a tablespoon of water if necessary).
  • Fry the eggs in a little oil, then serve with the fried potatoes, smoky black beans, cherry tomatoes, and diced avocado. Top with fresh coriander if desired.

Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.