BLACK BEAN TORTILLA WITH SALSA

Black bean tortilla with salsa image

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

Provided by Sara Buenfeld

Time 30m

Number Of Ingredients 14

Ingredients

400g can chopped tomatoes
1 onion , finely chopped
1 red chilli , halved, deseeded and finely chopped
2 tsp smoked paprika
15g (1/2 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

Steps:

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.

Nutrition Facts : Calories 368 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 7 grams sugar, Fiber 12 grams fiber, Protein 27 grams protein, Sodium 0.5 milligram of sodium