300g Mexican Chilli Orange Paste

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200g tinned chopped tomatoes

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200g white onion

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200g diced peppers

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400g tinned black beans

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10 eggs

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10 mini tortillas

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250g grated or small diced mozzarella

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15g chopped coriander

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Optional: Sliced jalapeño peppers

Optional: 5 sliced avocado

1. In a large pan, stir fry onions and peppers until softened. Add Mexican Chilli Orange Paste, chopped tomatoes and black beans; mix well and heat through. Cover partially with a lid, reduce heat and simmer for 20mins. 

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2. Pan fry the eggs to desired runniness.

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3. Toast the tortillas in a pan to crisp up or flash fry them.

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4. To assemble, place a tortilla on a plate. Top with beans and egg. Add grated cheese and place under warmer to melt. Garnish with coriander and jalapeno peppers. Serve with sliced avocado.