Corn tortillas with egg, black beans and avocado

Ingredients

For 1 serving

• Corn tortillas2
• Eggs1
• Cooked black beans50 g
• Avocado30 g
• Tomatoes40 g
• Lime juice1 teaspoon
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: eggs,

Method

1. Drain and rinse the black beans and mash them roughly with a fork; wash and dice the tomatoes; halve the avocado, remove the stone, peel and slice it.
2. Heat a non-stick pan over medium heat and warm the beans with a pinch of salt and a splash of water for 3 minutes, stirring, until hot and creamy; take them out.
3. In the same pan heat the oil over medium-low heat, crack in the egg and fry for 3 minutes, until the white is set and the yolk still soft.
4. Meanwhile warm the corn tortillas in another dry pan for 30 seconds per side until soft and fragrant.
5. Spread the beans over the tortillas, add the egg cut in half, the avocado and tomato and finish with the lime juice and a pinch of salt.