Huevos rancheros

• olive oil↗2 tbsp tbsp
• small onion↗1

  diced

• garlic cloves↗2

  crushed

• red kidney beans↗400g can g

  drained and rinsed

• ground cumin↗1 tsp tsp
• chilli powder↗¼ tsp tsp
• dried oregano↗½ tsp tsp
• eggs↗4
• small flour tortillas↗4

  warmed

• large tomato↗1

  diced

• pickled jalapeño peppers↗handful

  roughly chopped

• cheddar↗30g g

  grated

• avocado↗1

  peeled, de-stoned and diced

• lime↗1

  half juiced, half cut into wedges, to serve

• chopped coriander

  to serve

Step-by-step instructions

1. 1

   Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.

2. 2

   Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.

3. 3

   Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.

4. 4

   To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.