© J Sainsbury plc 2020
Mexican-inspired mango, avocado and black bean salad
Be bold and try this Mexican-inspired mango, avocado and black bean salad for your weekend brunch. Think of it as the next avocado on toast, but with crunchy tortilla chips and a golden, runny egg on top
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Ready in 25 minutes
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Cooking time 10 minutes
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Prep time 15 minutes
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Serves 4
Ingredients
- 1 plain tortilla wrap
- 50ml olive oil, plus ½ tsp
- ½ tsp smoked paprika
- 1/8 tsp cayenne
- 380g carton black beans, rinsed and drained
- 1 avocado, diced
- 10 cherry tomatoes, cut in half
- ½ red onion, finely diced
- 15g coriander, roughly chopped
- 2 limes, juiced
- 3 tsp chipotle paste
- 1 tsp runny honey
- 1 mango, peeled and cut into thin wedges
- 4 medium eggs
Method
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1
Preheat your oven to 200°C/fan 180°C/gas mark 6. Brush the tortilla with the ½ tsp olive oil, then cut into 16 triangles. Place on a baking tray and bake in the oven for 5 minutes until lightly golden. Pour into the bowl and toss with the paprika and cayenne.
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2
Meanwhile, toss the black beans with the avocado, cherry tomatoes, red onion, coriander and juice of ½ lime, seasoning well.
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3
In a medium bowl, add the juice of 1½ limes, the chipotle paste and the runny honey, whisking together. Set aside 2 tbsp oil and slowly drizzle in the rest, whisking continuously until emulsified.
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4
In a large frying pan, heat 1 tbsp oil over a high heat. Once hot, crack in two eggs. Lower the heat to medium high and continue to cook until the white is set and crispy underneath but the yolk is still runny. Transfer to a kitchen towel-lined plate and repeat with the last 1 tbsp oil and the remaining eggs.
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5
Serve the eggs with the black bean salsa, wedges of mango and tortilla chips, and drizzle over the dressing.
