Serves: 4

Ingredients:

  • 1 (jar) x pepperdew peppers

  • 1 x kidney beans (400 grms)

  • 1 x butter beans (400 grms)

  • 1 x tinned tomatoes (400 grms)

  • 50 grms chorizo

  • 4 x wholemeal tortilla wraps

  • 1 x red onion

  • 1 x avocado

  • 50ml lime juice

  • paprika

  • 4 x eggs

  • white wine vinegar

  • cheddar cheese

  • cooking spray

  • spinach

  • tomatoes

  • cucumber

  • foil

Chop the onion and gently fry in the cooking spray until white/translucent. Dice or slice the chorizo and add to the pan. Add the kidney beans, pepperdew peppers, butter beans, 1 tbsp of smoked paprika and tinned tomatoes to the pan and simmer for 30 minutes until the water has reduced.

Place the avocado in the food processor and blitz until smooth. Add the lime juice to soften into guacamole.

Line an oven tray with foil, spray with cooking oil to make sure the tortillas don’t stick. Place a tortilla on the tray, line the tortilla with avocado down the middle. Then add a spoon of the tomato, bean and chorizo stew to the tortilla and close. Repeat until all 4 tortillas are in the tray. Cover with 20 grams of cheddar cheese and bake for 15-20 minutes in the oven at 180 degrees (fan assisted).

Poach the eggs. Fill a large pan with hot water and get up to the boil. Put a splash of vinegar into the pan. When the water is bubbling, cracking an egg into a bowl and then gently pour into the hot water and cook for 3 minutes. The water should always be simmering, never boiling. Remove and place on a plate with kitchen towel to drain the fluid from the egg, then place on the plate with the enchilada.

Remove and serve with the spinach, tomatoes and cucumber.