Black bean tortilla with salsa

Ingredients

For the salsa

• 400g can chopped tomatoes
• 1 onion, finely chopped
• 1 red chilli, halved, deseeded and finely chopped
• 2 tsp smoked paprika
• 15g (1/2 pack) coriander, finely chopped
• 6 Kalamata olives, thinly sliced
• ½ lemon or lime, juiced

For the omelette

• 2 x 400g can black beans, drained
• 3 garlic cloves, finely grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 6 large eggs
• 1 tbsp rapeseed oil
• 4 generous handfuls of rocket

Description

1. Tip the tomatoes into a pan and stir in the onion, ½ the chilli and the smoked paprika. Cook over a low heat for 10 mins. Tip ¾ into a bowl, then stir in 2 tbsp of the coriander and the olives and lemon juice.
2. Meanwhile, heat the grill. Tip the beans into a bowl and stir in the remaining chilli, the garlic, cumin and coriander. Beat in the eggs, then add the reserved ¼ of the salsa and the remaining fresh coriander with a little salt to taste. Blitz a little using a hand blender or mash some of the beans with a potato masher.
3. Heat a 24cm non-stick pan with the oil. Pour in the bean mixture and leave to cook gently for 5-7 mins until the base is set, then grill for 5 mins. Tip out and cut into 4 wedges. If you're following our Healthy Diet Plan, serve two wedges with half of the remaining salsa and the rocket. Chill the rest for the following day.