Spicy Black Bean Breakfast Tostadas
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Cook time: 
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Serves: 4 - 8
Crispy wholemeal spelt tortillas, spicy beans and greens plus a whole host of rich, creamy, salty toppings make for a indulgent weekend breakfast. These black bean tostadas also make a lovely light supper if you find it hard to break from your usual bowl of oats in the morning.
For the flatbreads
  • 165g wholemeal spelt flour
  • pinch cumin
  • few sprigs coriander, finely chopped
  • large pinch salt
  • 100ml water
  • 2 tsp coconut oil
For the salsa fresca
  • 1 small red onion, finely chopped
  • 1 small garlic clove, finely chopped
  • 1 small lime, juice & zest
  • large pinch salt & pepper
  • 1 - 2 jalapeƱos, finely chopped
  • handful cherry tomatoes, deseeded and finely chopped
  • small bunch coriander, coarsely chopped
For the black beans
  • 1 tbsp olive oil
  • 4 spring onions, chopped
  • 6 stalks cavolo nero, ribs removed and roughly chopped
  • pinch cumin
  • pinch coriander
  • pinch smoked paprika
  • 300g cooked black beans (plus a little leftover cooking water)
  • salt & pepper, to taste
To serve
  • Smoked salmon
  • Free range eggs, fried
  • Feta cheese, crumbled
  • Roasted baby red peppers
  • Ripe avocados, peeled & sliced
  • Fresh coriander, torn
  1. To make the flatbreads, combine the flour, cumin, coriander and salt in a medium bowl. Add the water and mix to form a smooth dough. Knead for a couple of minutes until no longer sticky, wrap in cling film and pop in the fridge for 30 minutes for the gluten to relax.
  2. To make the salsa fresca, combine all the ingredients in a small bowl. Taste and adjust if necessary (a little more chilli, salt, pepper etc) then cover and refrigerate to allow the flavours to intensify.
  3. To make the black beans, heat the olive oil in a medium saucepan over a low heat. Add the spring onions and cook until slightly softened, then add the spices and cavolo nero and continue to cook until the greens have softened, about 5 minutes. Add the black beans, plus a little cooking water and simmer for a few more minutes then turn off the heat and cover to keep warm.
  4. Take the dough out the fridge and divide into eight equal balls. Flour the worksurface and roll each ball out into a thin circle, about 2mm thick. Heat a little coconut oil in a frying pan and fry the flatbreads, one at a time, until puffed, golden and slightly crisp - they will need a few minutes on each side.
  5. To assemble, place 1 - 2 flatbreads on each plate (we ate one at a time and came back for seconds). Divide the black beans between the tortillas then top with smoked salmon, fried eggs, crumbled cheese, a roasted pepper, avocado slices and coriander. Scrunch over some black pepper and serve.
This recipe calls for cooked black beans. I almost always have a bowl of pulses soaking on the kitchen counter - you'll need 120g dried beans to make 300g cooked weight. If you're in a hurry you can use tinned beans: a standard tin (240g drained weight) should be fine unless you're absolutely starving.
Recipe by thelittleloaf at http://www.thelittleloaf.com/2014/01/27/spicy-black-bean-breakfast-two/