Zingy avo salsa is perfectly paired with these easy vegetarian tortillas.
1 tablespoon olive oil
1 red onion, finely chopped
1 red capsicum, cut into 1cm pieces
2 garlic cloves, crushed
2 teaspoons Mexican chilli powder
2 teaspoons chopped coriander root and stem
400g can kidney beans, rinsed, drained
400g can diced tomatoes
4 mini tortillas
35g (1/3 cup) coarsely grated reduced-fat cheddar
ZINGY AVO SALSA
150g grape tomatoes, sliced
1 avocado, cut into 1cm pieces
1/4 cup fresh coriander leaves, chopped
3 teaspoons lime juice
Preheat oven to 180°C/160°C fan forced. Heat oil in a saucepan over medium-low heat. Cook onion and capsicum for 5 minutes or until soft. Stir in garlic, chilli powder and coriander root and stem for 2 minutes or until aromatic. Stir in beans for 1 minute. Stir in tomato. Bring to a simmer. Reduce heat to low. Simmer, covered, for 6 minutes. Uncover. Simmer for a further 5 minutes or until thick. Season.
Grease 4 small skillets or 300ml-capacity ramekins with oil. Line with a tortilla. Spoon bean mixture among ramekins. Make an indent in the centre and carefully crack in an egg. Sprinkle with cheese. Bake for 15 minutes or until white is just set and yolk soft.
Meanwhile, for salsa, combine tomato, avocado, coriander leaves and lime juice in a bowl. Season.