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Black bean tortilla with salsa

A black bean tortilla in a frying pan

Black bean tortilla with salsa

Name: Black bean tortilla with salsa
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 400g can chopped tomatoes; 1 onion finely chopped; 1 red chilli halved, deseeded and finely chopped; 2 tsp smoked paprika; 15g (1/2 pack) coriander finely chopped; 6 Kalamata olives thinly sliced; ½ lemon or lime, juiced; 2 x 400g can black beans drained; 3 garlic cloves finely grated; 2 tsp ground cumin; 2 tsp ground coriander; 6 large eggs; 1 tbsp rapeseed oil; 4 generous handfuls of rocket

Sara Buenfeld

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Serves 4

Easy

Prep: 10 mins

Cook: 20 mins

A star rating of 3.7 out of 5.17 ratingsRate

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Make this frittata for a quick, easy and healthy lunch option, making the most of storecupboard ingredients and packing in three of your 5-a-day

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

For the salsa

400g can chopped tomatoes
1 onion

finely chopped
1 red chilli

halved, deseeded and finely chopped
2 tsp smoked paprika
15g (1/2 pack) coriander

finely chopped
6 Kalamata olives

thinly sliced
½ lemon

or lime, juiced

For the omelette

2 x 400g can black beans

drained
3 garlic cloves

finely grated
2 tsp ground cumin
2 tsp ground coriander
6 large eggs
1 tbsp rapeseed oil
4 generous handfuls of rocket

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Nutrition: per serving

kcal368

low
fat14g
saturates3g
carbs28g
sugars7g
fibre12g
protein27g
salt0.5g

Method

step 1

Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
step 2

Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
step 3

Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.

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Recipe from Good Food magazine, January 2020

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A star rating of 3.7 out of 5.17 ratings

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