I love a bit of spice at breakfast time, especially alongside eggs and encased in a wrap. If doing these for a group, I place all the ingredients in bowls and let everyone make their own. For an even faster option, use good-quality tinned chilli beans.
Ingredients
| 1 tin | Red kidney beans (Main) |
| 1 Tbsp | Cooking oil |
| 1 | Onion, small, diced |
| 2 cloves | Garlic, finely chopped |
| 1 | Red chilli, finely chopped |
| 2 Tbsp | Chipotle sauce |
| 1 tsp | Ground cumin |
| 1 tin | Tomatoes (Main) |
| 1 tsp | Sugar |
| 2 Tbsp | Fresh coriander, chopped |
| 1 packet | Tortilla wrap, use corn tortillas, warmed according to packet instructions (Main) |
Directions
- In a medium-sized pot, heat the oil to a low heat, and add the onion and garlic.
- Saute gently for about 7-8 minutes, then add the chilli, chipotle sauce, cumin powder, sugar, and tomatoes. Stir together and gently increase the heat. Add the beans, and a little salt and pepper.
- Allow to simmer together for about 10 minutes, garnish with the coriander, then serve.