Ingredients
- Olive oil
- 2 white corn tortillas (see tips)
- ¼ teaspoon smoked paprika
- 1 hard-boiled egg, shelled
- 2 tablespoons cottage cheese
- 100 g pouch, no drain, ready-to-eat black beans
- ½ small carrot, grated
- 1 tablespoon (20 g) chopped semi-dried tomatoes
- 1 green shallot, cut into thin strips
- ¼ cup fresh coriander sprigs
Method
Step 1
Heat a lightly oiled small frying pan over a medium-high heat. Cook tortillas, one at a time, for 30 seconds–1 minute on each side, until lightly browned. Remove and sprinkle with paprika. Loosely cover with foil and cool.
Step 2
Mash egg in a small bowl. Stir in cottage cheese.
Step 3
Spread egg mixture over tortillas. Scatter over beans, carrot, tomatoes, shallot and coriander. Season with pepper. Fold in half to enclose filling. Serve straightaway or wrap in baking paper, place in a container and refrigerate until ready to serve.
Tips
- Replace white corn tortillas with mini flour tortillas, if preferred.
- Ready to eat, no drain black beans can be substituted with ½ cup drained, no added salt canned black beans
- For a touch of heat, replace smoked paprika with Mexican chilli powder blend.
