A delicious start to a day includes eating beans. Plant-based, naturally nutritious, and oodles of filling fibre—you’ll be satisfied all morning with this Mexican breakfast.
Making your own beans from scratch is a healthy alternative and not that complicated.
In large saucepan, warm oil over medium heat. Add onion and red pepper; sauteu0301 until soft and clear and red pepper is still crisp, about 2 minutes.
Add beans, jalapeno, and seasonings and gently fold together until warmed. Add more seasonings to taste, if you wish. Remove from the heat and set aside.
In large nonstick frying pan, gently fry eggs until set but yolk is still runny.
To serve, arrange a lettuce leaf on each of 4 serving plates. Top each with a scoop of black bean mixture and slices of avocado, and mango. Nestle fried egg on top and dust with a little cayenne, if you wish.
Serve with a lime wedge and cilantro sprigs.
This recipe is part of the Tropical Kitchen collection.
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Rich, tasty crab, sweet apple, licorice-scented tarragon, and a touch of lemon make these stuffed endives a classy crowd pleaser. The filling is easily prepared in advance and can be chilled until ready to serve, but this dish also comes together quickly enough to be done right before stuffing into leaves. Keeping your boats upright If you want the endive boats to sit neatly on the dish or platter without tipping, you can make a small slice at the bottom of each leaf before filling to give it a flat surface to rest on. Just make sure not to penetrate too deeply into the wall of the leaf.
Many of us have discovered the magic of roasting Brussels sprouts to completely transform them, imparting rich, nutty flavour. Skewered on toothpicks, they’re perfect for a party appetizer. When drizzled with pomegranate molasses and paired with a smoky red pepper hummus dip assembled from cupboard ingredients, they’re next level—all while being an absolute cinch to put together. Prepping the sprouts If you’ve spent hours in the past peeling and trimming sprouts, you’ll love this simple tip to make things go faster. Simply trim the bottom end and then make a slice straight down the middle of each sprout. Any excess outer leaves will fall off, saving you the fiddly job of peeling them.
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