Beery Refried Bean Breakfast Tortilla

Beer for Breakfast

Let’s not beat around the bush, sometimes doing this job means having one too many drinks – I know you’re shocked but I felt I had to say it.

And there is nothing, and I mean nothing, like a bloody great breakfast of some sort the day after.

But much as I am a fan of the full English, I do sometimes crave something that ticks both the slightly healthier and spicier boxes a bit better – so this morning I came up with this – the Beery Refried Bean Breakfast Tortilla. Frankly it’d be pretty good any time but as a hangover breakfast it was magnificent!

So, without further ado, here it is, the picture isn’t totally true to the recipe as I’ve added a few things I wished I’d had in the fridge –  leave me a comment if you enjoyed it or would like to suggest your own twist.

Beery Refried Bean Breakfast Tortilla

You can just buy refried beans, but they tend to just be a mushy mess that doesn’t taste of a lot, I like that these have a bit more texture, plus I like eating black stuff, don’t know why, it just pleases me! Also, top tip, to know if your avocados are ripe or not is to gently press the pointier end, if it gives it’s ripe.

Also, if you make the guacamole, the refried beans and chop everything the day before a big night out, the beans will taste better and it will take about half the time when you wake up! You can thank me when your brain stops dribbling out of your ears…

Time: 20 minutes

Equipment needed: a saucepan, two frying pans, sharp knives, chopping board, fork, pestle & mortar, small bowl & bottle opener!

Ingredients

§  Basic olive oil

§  Can of black beans

§  1 onion – very finely chopped (reserve quarter for garnish)

§  1 or 2 garlic cloves (one fat one or two skinnier ones)

§  1tbsp cumin seeds

§  150ml of porter

§  Chipotle paste

§  Two chorizo cooking sausages (I used Unearthed Smoked Chorizo Cooking sausage)

§  Two medium sized tomatoes, chopped into eighths

§  1/2 ripe avocado

§  Five good sized finely shredded mint leaves

§  Half a lime

§  Tub cottage cheese (I use Holy Cow, it actually tastes of something)

§  1 egg

§  Multi-seed tortilla wrap thing (Waitrose or Discovery)

§  Chopped coriander or parsley to garnish

§  Salt & pepper

Method:

1.      Take your chorizo out of the fridge half an hour before you cook it (I find this helps stop the skins splitting) & also your cottage cheese, you don’t want this to be too cold

2.     Put your saucepan on a medium low heat, when it’s hot add the oil

3.     Whilst pan is heating chop your onion, pop in pan – you need to leave these for a good 10 minutes, you want them to caramelise nicely and start to blacken on the edges

4.     Pound your garlic and cumin seeds together with a  bit of coarse sea salt in the pestle & mortar and add to pan

5.     Once the garlic & cumin starts to become aromatic, drain and rinse your beans, add to pan

6.     Mix a teaspoon of the chipotle paste (you can always add more later) into the porter in a small bowl, stir into bean mix, allow to bubble away on a low heat and reduce until you have a nice, slightly sludgy, bean mix – mash if you want it smoother, personally I like the texture

7.     Put frying pan on to a medium high heat, when it’s up to heat add your chorizo, when it’s gone golden brown on one side, turn over and then throw in the chopped tomatoes (stand well back, this gets very spitty!) – you want the skins of the tomatoes to go black

8.     Whilst this is frying make your guacamole by scooping out the flesh onto a chopping board and mash with a fork, squeeze over your lime, add a little salt to taste and mix in the mint

9.     Pop your oven on low and put the tortilla in to warm up on an oven-proof plate

10.  When your tomatoes are blackened, remove the pan from the heat and pop it in the oven to keep warm

11.   Put your second frying pan on the hob for your egg, allow it to get hot

12.  Whilst this is heating start assembling: put a the guacamole in the middle, top with cottage cheese

13.  Add oil to the pan and pop your egg on to fry

14.  Whilst this is frying, slice your chorizo into small bite-size chunks and arrange on the tortilla, along with the tomato and beans

15.  Top your cheese & guacamole mound with the egg, sprinkle with the onion, some black pepper and coriander/parsley and serve with a great big cup of tea and some extra hot sauce if you’re feeling spicy!