Breakfast recipe
Warm corn wraps filled with cumin black beans, sweetcorn, soft eggs, spinach, lime, and a quick cherry tomato salsa.
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Ingredients
frying pan, non-stick frying pan, mixing bowls, knife, chopping board, sieve
Method
Halve the cherry tomatoes, finely slice the spring onions, roughly chop the coriander leaves and stalks, and zest the lime. Mix the tomatoes with half the spring onions, half the coriander, the lime zest, a squeeze of lime juice, and a pinch of salt.
Drain and rinse the black beans, then drain the sweetcorn. Heat 2 teaspoons olive oil in a frying pan over a medium heat, add the remaining spring onions, ground cumin, smoked paprika, and black pepper, then cook for 1 minute. Add the beans, sweetcorn, and 3 tablespoons water, then mash lightly and cook for 4 to 5 minutes until thick and spoonable.
Stir the baby spinach into the beans for 1 to 2 minutes until just wilted and bright green. Taste the beans and add a little more lime juice or black pepper if needed.
Beat the eggs with a pinch of salt. Heat the remaining 1 teaspoon olive oil in a clean non-stick frying pan over a low-medium heat, add the eggs, and stir for 3 to 4 minutes until softly set in small curds.
Warm the wholemeal tortilla wraps in a dry frying pan for 20 to 30 seconds on each side until flexible. Keep them wrapped in a clean tea towel so they stay soft.
Spoon the black bean, sweetcorn, and spinach mix into the warm wraps. Top with soft eggs, tomato salsa, the remaining coriander, and a final squeeze of lime, then fold into loose breakfast wraps.
