Black Bean Tortilla with Salsa

• canned chopped tomatoes400g g
• onion↗1

  finely chopped

• red chili↗1

  halved, deseeded, finely chopped

• smoked paprika↗2 tsp tsp
• coriander (½ packet)15g g

  finely chopped

• Kalamata olives6

  thinly sliced

• lemon↗½

  or lime, juiced

• black beans↗2 x 400g can

  drained

• garlic cloves↗3

  finely grated

• ground cumin↗2 tsp tsp
• ground coriander↗2 tsp tsp
• large eggs↗6
• rapeseed oil↗1 tbsp tbsp
• arugula↗4 generous handfuls of

Step-by-step instructions

1. 1

   Pour the tomatoes into a pan and add the onion, half a chili pepper and smoked paprika. Cook over low heat for 10 minutes. Transfer three-quarters to a bowl, then add 2 tbsp coriander, olives and lemon juice.

2. 2

   Meanwhile, preheat the grill. Dump the beans into a bowl and add the remaining chili, garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of salsa and the rest of fresh coriander, seasoning with a pinch of salt to taste. Roughly blend with an immersion blender or mash part of the beans with a potato masher.

3. 3

   Heat a 24‑cm non‑stick pan with oil. Pour in the bean mixture and cook over low heat for 5‑7 minutes until the base sets, then finish on the grill for another 5 minutes. Transfer to a plate and cut into four portions. If you are following our Healthy Eating Plan, serve two portions with half of the remaining salsa and arugula. Chill the rest for the next day.