Gluten Free Egg and Black Bean Tortillas

In 2007 I spent 4 months in Central America, mainly Mexico and Guatemala, and this is where I fell in love with corn tortillas. Almost every day in Mexico I ate street tacos which are small corn tortillas with beef, onions and cilantro (coriander) bought from and eaten at a cart. They were so simple, flavoursome and delicious that I couldn’t get enough. They were also insanely cheap. This love affair with Mexican street tacos was two years before my life became gluten free so who could have known that corn tortillas would go on to save me on many gluten free dining occasions.

Egg & black bean tortillas

Ingredients (serves 2)

• 3 eggs
• splash of milk
• one pepper
• 1/2 onion
• 2 cloves of garlic
• 1 can/2-3 servings of black beans
• 6 corn tortillas
• a couple dashes of chilli powder
• 1/2 bag of spinach

How to make it

• Chop up garlic and onion and fry in pan
• Crack 3 eggs into the mix
• Add a splash of milk, some chilli powder and mix
• Throw in tin of black beans and more chilli powder
• Cut up pepper and add to pan
• Mix everything together
• Heat up tortillas on both sides in pan
• Serve warm tortillas with fresh spinach in centre
• Place mixture on top of spinach in each tortilla and enjoy!