‘Mexican’ Breakfast Burritos (more specifically, fabulous black beans)

I was feeling a bit lazy the other night when considering dinner options.  I had some eggs.  I had a can of black beans.  My chilli plant had finally sprouted a chilli.  So ‘Mexican’ breakfast burritos, it was.  I whipped up some guac, scrambled up some eggs, fried up some tortillas, chopped up some coriander.

But, most surprisingly, the black beans I simmered up were incredible.  I think the secret ingredient was the apple cider vinegar that I added rather whimsically.

'Mexican' black beans

Black Beans Ingredients

  • 1 tin black beans, drained
  • 1 onion, choppped
  • 2 cloves garlic, minced
  • 1 small green chilli, chopped (seeds retained or removed depending on how much spice you like. I removed them… wasn’t feeling too spicy that night.)
  • 1 tbsp vegegtable oil
  • 1 tbsp cumin
  • 2 tsp oregano
  • 1.5 tsp apple cider vinegar
  • 2 tbsp freshly chopped coriander
  • salt to taste

Step One Fry up your onion in the vegetable oil for about five minutes.  Throw in your garlic and chilli and fry for another 30 seconds.  Dump in your beans and spices (excepting the fresh coriander).  Stir.

Step Two Reduce to the lowest heat, cover and allow to simmer for about fifteen minutes.  Check every so often, stirring and adding water if the beans are starting to stick to the bottom.  Only add enough water to ensure the beans don’t stick.

Serve.  Simple and fabulous.

Obviously, the eggs don’t make the Breakfast Burritos vegan, but if you do a tofu scramble they would be.

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