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
    Cook:20 mins
  • Serves 4
  • Easy

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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  1. 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.

  2. 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.

  3. 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.

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