Once cheddar was ‘Cheddar’, a large, hard-pressed barrel of cheese made by a particular…
1 avocado, peeled, de-stoned and diced
Although it’s technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
1 lime, half juiced, half cut into wedges, to serve
The same shape, but smaller than…
chopped coriander, to serve
Heat 1 tbsp oil in a large pan. Add the onions with a pinch of salt, and cook until translucent, around 3-4 mins. Add the garlic and cook for a minute more.
Stir in the beans, cumin, chilli powder, oregano, some seasoning and 100ml water. Cook for 5-7 mins, stirring occasionally, or until the beans have softened, then remove from the heat, mash and set aside.
Heat the remaining oil in a large frying pan over a medium-high heat. Crack in the eggs, then reduce the heat to low and cook slowly until the whites are completely firm.
To assemble, spread the beans onto the tortillas, add the tomatoes and jalapeños and sprinkle with cheese. Top with some avocado, a squeeze of lime juice and a fried egg, then scatter with coriander. Serve with the lime wedges on the side.