Black bean tortilla with salsa
Make this frittata for a quick, easy and healthy lunch option, making the most of storecupboard ingredients and packing in three of your 5-a-day
- Prep:10 mins
- Serves 4
Nutrition per serving
- kcal 368
- fat 14g
- saturates 3g
- carbs 28g
- sugars 7g
- fibre 12g
- protein 27g
- salt 0.5g
- 400g can chopped tomatoes
- 1 onion, finely chopped
- 1 red chilli, halved, deseeded and finely chopped
- 2 tsp smoked paprika
- 15g (½ pack) coriander, finely chopped
- 6 Kalamata olives, thinly sliced
- ½ lemon or lime, juiced
- 2 x 400g can black beans, drained
- 3 garlic cloves, finely grated
- 2 tsp ground cumin
- 2 tsp ground coriander
- 6 large eggs
- 1 tbsp rapeseed oil
- 4 generous handfuls of rocket
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Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.