Mexican Beans with Fried Eggs,

Tomatoes and Avocado
Fast, easy and delicious!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
20 min
Mexican Beans with Fried Eggs, Tomatoes and Avocado
Fast, easy and delicious!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Low Carb
Ingredients
Bean mixture
Black beans
0 Grams
Red kidney beans
0 Grams

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Fry onion

1 Fry onion

Peel and mince onion and garlic. Heat olive oil in a pan over medium heat. Fry onion for 5 minutes. Add garlic and fry for 2 minutes.
Add and stew

2 Add and stew

Add smoked paprika, coriander, cumin, chilli flakes and the rinsed and drained black beans and red kidney beans. Reduce the heat to low and let stew on the pan for about 15 minutes so that the flavours develop. Add a bit of water, if needed. Season with salt and pepper.
Fry eggs

3 Fry eggs

Meanwhile, heat a bit of oil in another pan. Fry the eggs sunny side up or over easy, according to your liking. Season lightly with salt and black pepper.
Cut and assemble

4 Cut and assemble

Slice tomatoes. Halve avocados, remove stones and peels. Slice avocados. Cut limes to wedges. Chop coriander. Divide the beans, fried eggs, and tomato and avocado slices to plates. Season with squeezes of lime juice, and finish with chopped fresh coriander.
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