Throughout Mexico and Central America wraps are an integral part of daily eating. Sometimes they are made with corn, sometimes wheat. This breakfast treat hails from Honduras and is filled with black beans and whatever else you fancy. You can add cheese, or sausage or chicken or pork but I like them best with scrambled eggs and avocado. They are really addictive.
|1 can||Black beans, approx. 400g; alternatively use undrained kidney beans or 1.5 cups cooked beans mixed with half cup water (Main)|
|1 clove||Garlic, coarsely chopped|
|1 tsp||Ground cumin|
|1 Tbsp||Lime juice, alternatively use lemon juice|
|4||Flour tortillas, soft ones, warmed (Main)|
|1 large||Avocado, just ripe, cut into chunks|
|½||Long red chillies, finely sliced, to serve|
|1 small handful||Coriander sprigs, to serve|
|2 ½ Tbsp||Water|
|1 tsp||Butter, alternatively use neutral oil|
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- Place beans and their liquid in a food processor with garlic and cumin and whizz to a smooth puree. Transfer to a pot and cook until the mixture coats the sides of the pot like thick mud and is a spreadable consistency (8-10 minutes). Mix in citrus juice and season. Set aside.
- To make silky scrambled eggs, whisk eggs, water, salt and pepper. Heat butter or oil in a frying pan over high heat and add eggs, turning in folds as they set. Remove from heat while still creamy and soft.
- To serve, place tortillas on a board. Divide black beans and eggs between tortillas, top with avocado, sprinkle with chilli and coriander and fold in half to eat.
More Mexican dishes from Annabel
For more great Annabel Langbein recipes see her new winter annual Annabel Langbein A Free Range Life: Share the Love (Annabel Langbein Media, $24.95), or visitannabel-langbein.com.