Top Tips:
Add Jalapeños when serving for an extra kick.
You can use any type of beans, tinned or cooked.
100
100
Serves:
8
small tortilla wraps
2
tbsp
butter or ghee
2
tsp
smoked paprika
2
tbsp
tomato puree
800
g
tinned beans (drained and rinsed)
2
avocados (thinly sliced)
2
handfuls of fresh coriander (roughly chopped)
2
fresh red chilli (deseeded and sliced
Recipe submitted by: Melissa Hemsley, FoodCycle Ambassador
Equipment needed: Hob and frying pan.
Heat a large frying pan to high, add half the butter or ghee, the smoked paprika and tomato purée and fry over a medium heat for 1 minute, then stir in the beans.
Heat through for 2–3 minutes, then season with salt and pepper to taste. Divide among the chickpea wraps. Lay the sliced avocado on top.
Meanwhile in another pan melt the remaining butter. When the butter has melted, crack in the eggs and cook over a medium–high heat for 3–4 minutes until the whites are becoming crisp around the edges but the yolks are still runny. Season with salt and pepper to taste, then add an egg to each of the wraps.
Serve sprinkled with the fresh coriander and chilli.
Add Jalapeños when serving for an extra kick.
You can use any type of beans, tinned or cooked.
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Registered charity No. 1134423 | Company limited by guarantee no. 7101349
Registered charity No. 1134423
Company limited by guarantee no. 7101349
Useful Conversions
1 tsp = 5 ml
1 tbsp = 3 tsp= 15 ml
1 serving of pasta = 1 standard full mug
4 servings of rice = 1 standard full mug
Remember: Cooking time varies based on the quantity of food you cook