Baleadas with Black Beans and Scrambled Eggs

This breakfast treat hails from Honduras and is filled with black beans and whatever else you fancy.
Cook time:25 minsMakes:4

Ingrediants:

400g can black beans or kidney beans, undrained, or 1½ cups cooked beans mixed with ½ cup water
1 clove garlic, coarsely chopped
1 tsp ground cumin
1 tbsp lime or lemon juice
salt and ground black pepper, to taste
4 soft flour tortillas, warmed
1 large just-ripe avocado, cut into chunks
½ long red chilli, finely sliced, to serve
coriander sprigs, to serve

Silky Scrambled Eggs
6 eggs
2-3 tbsp water
salt and ground black pepper, to taste
1 tbsp butter or neutral oil

Place beans and their liquid in a food processor with garlic and cumin and whizz to a smooth purée. 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 frypan 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.