Page 35 - MyMT EATS Recipe book (Proofed May 2017) (2)

Baleadas with Black Beans and Scrambled Eggs

(from Annabelle Langbein)

 400g can black beans or kidney beans, undrained, or 1½ cups cooked beans mixed
with ½ cup water
 1 clove garlic, coarsely chopped
 1 tsp ground cumin
 1 tbsp lime or lemon juice
 salt and ground black pepper, to taste
 4 soft flour tortillas, warmed
 1 large just-ripe avocado, cut into chunks
 ½ long red chilli, finely sliced, to serve
 coriander sprigs, to serve

Silky Scrambled Eggs Silky Scrambled Eggs:
 6 eggs
 2-3 tbsp water Whisk eggs, water, salt and pepper.
 salt and ground black pepper, to taste Heat butter or oil in a frypan over high
 1 tbsp butter or neutral oil heat and add eggs, turning in folds as
Place beans and their liquid in a food processor with they set. Remove from heat while still
garlic and cumin and whizz to a smooth purée. creamy and soft.
Transfer to a pot and cook until the mixture coats the
sides of the pot like thick mud and is a spreadable consistency (8-10 minutes). Mix
in citrus juice and season. Set aside. To serve, place tortillas on a board. Divide
black beans and eggs between tortillas, top with avocado, sprinkle with chilli and
coriander and fold in half to eat.