Refried beans, fried egg and chilli salsa tacos

Refried beans, fried egg and chilli salsa tacos

Breakfast: Morning, Noon & Night
Danielle Wood

What can I say . . .? These are tasty circles of fiery joy! Enough to kick-start anyone into a good mood.


Quantity Ingredient
8 eggs
bunch coriander, chopped
100g cheddar, grated

For the mini tortillas

Quantity Ingredient
350g plain flour, plus extra for dusting
2 tablespoons olive oil, plus extra for oiling
1/2 teaspoon salt
225ml water

For the chilli sauce

Quantity Ingredient
6 red chillies, seeds removed
3 tomatoes, skin and seeds removed
1 shallot, peeled
1 tablespoon lime juice
1 garlic clove, grated

For the refried beans

Quantity Ingredient
450g canned cooked pinto beans
1 tablespoon olive oil
1/2 onion, finely diced
1 teaspoon chipotle powder
freshly ground black pepper


  1. Make the tortillas by putting the flour and oil into a mixing bowl, and stir until the mixture becomes slightly coarse. Add the salt and water, and combine using a wooden spoon until the mixture turns into a ball of dough.
  2. Flour a work surface and tip the dough out on to it. Flour your hands and knead for 4–5 minutes until the dough becomes elastic. Wrap the dough in some oiled cling film and leave it to rest somewhere warm for 30 minutes.
  3. Preheat the oven to 80°C. Remove the cling film and put the dough back on to a lightly floured work surface. Divide the dough into 16 equal pieces. Roll a piece into a ball then flatten it with the palm of your hand. Use a rolling pin to roll it out into a circle about 7.5–10 cm in diameter and set this aside on a plate. Repeat with all the pieces of dough.
  4. Heat a griddle pan over a medium heat and dry-fry the tortillas one at a time for 2–3 minutes on each side. Keep the cooked tortillas warm wrapped in foil in the oven.
  5. To make the chilli sauce, put all the ingredients into a food processor and whizz until smooth. Pour into a saucepan and slowly simmer for 10 minutes until the sauce has thickened.
  6. For the refried beans, drain and rinse the pinto beans then keep to one side. Add the oil to a frying pan over a medium heat and fry the onion for 3 minutes. Add the chipotle powder and beans and stir. Pour in enough water to cover the mixture, plus an extra 1 cm. Bring this to a simmer and cook until all the water has evaporated. Remove from the heat and mash the beans with the back of a fork until they are slightly mushy. Season to taste.
  7. Heat some oil in a large frying pan and fry the eggs to your guests’ liking. Spread each tortilla with some refried beans, top with a fried egg and the pour over the chilli sauce. Sprinkle with coriander and cheese and serve.
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again