This delicious dish is perfect for brunch, lunch or later in the day. Incorporating the black beans makes it a more substantial meal.
The veggies can be swapped and switched around to suit what you have available. Kale and spinach are highly nutritious; kale offers more than twice the amount of vitamin C as spinach, and spinach provides more folate and vitamins A and K.
Handful spinach leaves or 3 kale leaves
1 medium onion (or 6 spring onions or a small leek)
2 peppers (e.g.1 x red & 1 x green)
1 chilli or ½ x 5ml spoon chilli flakes (optional)
1 garlic clove
2 x 5ml spoon smoked paprika (optional)
1 x 5ml spoon cumin
500ml tomato passata (or a 400g can chopped tomatoes)
1 x15ml spoon olive oil
freshly ground black pepper
400g can black beans (optional)
handful fresh coriander leaves (optional)
4 soft corn or flour tortillas, warmed in the oven
Hot chilli sauce (optional)
Garlic press (optional)
Large frying pan with lid
Mug or cup
Skills used include: Peeling, chopping, measuring, mixing/combining.