Good Housekeeping//Hearst Owned

Mexican bean bowls

Name: Mexican bean bowls
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 4 tbsp. olive oil; 4 lg flour tortillas; 1 tbsp. smoked sweet paprika; 1 small red onion, finely sliced; 200 g (7oz) cherry tomatoes, halved; 2 avocados, peeled; 400 g (14oz) tin mixed beans, drained and rinsed; 400 g (14oz) tin kidney beans, drained and rinsed; 198 g tin sweetcorn, drained; Large bunch coriander, roughly chopped; 4 lg eggs; 2 tbsp. red wine vinegar; 1/2 tsp ground cumin; 1 tsp. runny honey

A fun new way to serve a colourful salad. The bean mixture also makes a tasty filling for a fajita

By The GH Kitchen TeamPublished: 30 August 2016

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Yields:

Prep Time:

20 mins

Total Time:

20 mins

Cal/Serv:

593

Ingredients

4 Tbsp. olive oil
4 lg flour tortillas
1 Tbsp. smoked sweet paprika
1 small red onion, finely sliced
200 g (7oz) cherry tomatoes, halved
2 avocados, peeled
400 g (14oz) tin mixed beans, drained and rinsed
400 g (14oz) tin kidney beans, drained and rinsed
198 g tin sweetcorn, drained
Large bunch coriander, roughly chopped
4 lg eggs
2 Tbsp. red wine vinegar
1/2 tsp ground cumin
1 tsp. runny honey

Directions

1. Step 1
  Preheat oven to 180°C (160°C fan) mark 4. Brush oil over the tortillas then sprinkle over paprika (on both sides) and some salt, and rub in. Push each tortilla loosely into separate small ovenproof bowls to make a bowl shape, then cook in oven (in bowls) for 8-10min until lightly golden and crisp. Cool in bowls to fully crisp up.
2. Step 2
  Meanwhile, bring a large pan of water to the boil for poaching the eggs.
3. Step 3
  Next, mix dressing ingredients (honey, cumin, red wine vinegar and 2 tablespoons of the olive oil) in a large bowl, then toss through red onion, cherry tomatoes, avocados, beans, sweetcorn and most of the coriander. Check seasoning and set aside.
4. Step 4
  Crack two of the eggs into separate ramekins. Turn boiling water down to a simmer. Using a slotted spoon, swirl water into a gentle whirlpool. Gently add eggs from ramekins. Quickly crack remaining eggs into ramekins and gently pour into water. Poach for 3-4min or until whites feel set but yolks remain soft when lifted out on a slotted spoon.
5. Step 5
  Divide bean salad among 4 tortilla bowls. Top each with a poached egg and sprinkle over remaining coriander.

Per Serving:

Calories: 593
Fibre: 14 g
Total carbs: 58 g
Sugars: 11 g
Total fat: 27 g
Saturated fat: 6 g
Protein: 22 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time