Recipes>Tacos Recipes
Melissa Hemsley’s Fried Eggs, Avocado and Smoky Bean Tacos
by Melissa Hemsley from Eat Happy: 30 Minute Feel-good Food
Easy
Serves 2
An inventive breakfast dish, substantial lunch, or satisfying quick and easy dinner, Melissa Hemsley’s gluten-free smoky bean tacos are a versatile and easy dish to have up your sleeve.
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Eat Happy
Melissa Hemsley
Eat Happy: 30 Minute Feel-good Food
Easy midweek meals
Vegetarian mains
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Introduction
Fried eggs go perfectly here, but if you’re making this for more than two people, scrambled eggs are best as they are much quicker and easier to do for a group. The Chickpea Wraps are super fast to make so start with these and enjoy the leftover wraps for packed lunches during the week.
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Ingredients
| For the Chickpea Wraps: | |
|---|---|
| 250g | chickpea flour |
| 350ml | warm water |
| 1 tsp | sea salt |
| ½ tsp | black pepper |
| 1½ tbsp | coconut oil or ghee |
| 2 tbsp | za’atar |
| extra-virgin olive oil, for drizzling (optional) | |
| For the tacos: | |
| 1 tbsp | butter or ghee |
| 1 tsp | smoked paprika |
| 1 tbsp | tomato purée |
| 1 x 400g | tin of beans, drained and rinsed |
| flesh of 1 avocado, thinly sliced | |
| 4 | eggs |
| ½ quantity of Jalapeño Salsa (see ingredients below) | |
| sea salt and black pepper | |
| To serve: | |
| 1 | small handful of coriander leaves, roughly torn |
| 1 | fresh red chilli, deseeded and sliced (to taste) |
| For the Jalapeño Salsa: | |
| 2 | garlic cloves, finely chopped |
| 1-2 | jalapeños, deseeded and finely chopped (or to taste) |
| 1 | large handful of coriander, finely chopped |
| juice and grated zest of 1 lime | |
| 4 tsbp | extra-virgin olive oil |
| 1 tsp | raw honey or maple syrup (optional) |
Method
For the Chickpea Wraps (makes 8 medium or 12 large, this recipe requires 4):
Whisk together the chickpea flour, water and salt and pepper and leave to sit for 10 minutes.
Melt 1 teaspoon of the oil in a medium-sized frying pan over a high heat. Add 3 tablespoons of the batter to the frying pan, swirling it around to cover the base, and cook for 1½ minutes, sprinkling over the za’atar or harissa, then flip over and cook on the other side for another 30 seconds.
Tip the wrap onto a plate, making sure you remove any excess bits from the pan or they’ll burn when you cook the next wrap, and repeat – adding a little more of the oil each time – until you have used all the batter. Use two pans for speedier results (see tips).
For the Jalapeño Salsa:
Mix together all the ingredients for the salsa, seasoning to taste with salt and pepper.
For the tacos:
Lay two chickpea wraps on each plate so they are overlapping slightly.
Heat a wide frying pan to high, add half the butter, the smoked paprika and tomato purée and fry over a medium heat for 1 minute before stirring in the beans. Heat through for 2–3 minutes, then season with salt and pepper to taste and divide among the chickpea wraps. Lay the sliced avocado on top.
Wipe the pan clean with kitchen paper and melt the remaining butter. When the butter has melted, crack in the eggs and cook over a medium-high heat for 3–4 minutes until the whites are becoming crisp around the edges but the yolks are still runny. Season with salt and pepper to taste, then add an egg to each of the wraps and drizzle over the salsa. Serve sprinkled with the fresh coriander and chilli.
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