Enfrijoladas

Ingredients

• 6 tbsp refried beans, mixed with a splash of hot water to make them looser
• 2 corn tortillas
• 2 eggs, beaten
• 2 tbsp corn
• 1/2 spring onion (save rest to top)

TO TOP

• Crunchy corn
• Spring onions
• Sour cream
• Coriander
• Avocado
• Chilli oil (I used my homemade ancho)
• Feta/ fettle cheese (optional)

Method

1. Mix your refried beans with a splash of water, so you can coat your corn tortillas with them. Pour the beans onto a plate, and add your tortillas, leaving to soak for a minute. Flip the tortillas over and completely cover them in the black beans.
2. In a small frying pan, heat a splash of oil on medium heat, then add 1/2 a chopped spring onion and 2 tbsp corn.
3. Add your beaten eggs, and cook until desired consistency - take them off the heat just before fully cooked, as they will continue to cook.
4. Add your eggs to the centre of the soaked tortillas, then fold the tortillas over, and plate up
5. Grill for 3-4 minutes so everything is hot, then top with sour cream, crunchy corn, spring onions, coriander, avocado, salsa/ pico de Gallo, chilli oil and cheese.