Enjoy this Mexican-inspired vegetarian brunch of egg, tomato, avocado, kidney beans and cheese, on top of tortilla. It's spicy, filling and full of flavour

Ingredient :

• 2 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, crushed
• 400g can red kidney beans, drained and rinsed
• 1 tsp ground cumin
• ¼ tsp chilli powder
• ½ tsp dried oregano
• 4 eggs
• 4 small flour tortillas, warmed
• 1 large tomato, diced
• handful pickled jalapeño peppers, roughly chopped
• 30g cheddar, grated
• 1 avocado, peeled, de-stoned and diced
• 1 lime, half juiced, half cut into wedges, to serve
• chopped coriander, to serve

Directions :

1. Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
2. Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
3. Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
4. To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.