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Smoky black bean breakfast bowls

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast
Servings: 2
Author: Becca Heyes


  • 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)


  • 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.