Mexican bean bowls
Ingredients
- 4 tbsp. olive oil
- 4 lg flour tortillas
- 1 tbsp. smoked sweet paprika
- 1 small red onion, finely sliced
- 200 g (7oz) cherry tomatoes, halved
- 2 avocados, peeled
- 400 g (14oz) tin mixed beans, drained and rinsed
- 400 g (14oz) tin kidney beans, drained and rinsed
- 198 g tin sweetcorn, drained
- Large bunch coriander, roughly chopped
- 4 lg eggs
- 2 tbsp. red wine vinegar
- 1/2 tsp ground cumin
- 1 tsp. runny honey
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