ALL FINE AND FULL OF FLAVA

SINGER PETER ANDRE HAS JOINED NUTRITIONIST BEN SMITH TO CREATE A BOOK OF DELICIOUS DISHES

- ALI GRAVES

Ben's banging breakfast tacos

Sometimes breakfast can be completely different to the norm, and that's just what makes these the go-to choice.

SERVES 4

INGREDIENTS

For the refried beans

• 2 tsp olive oil
• 50g red onion, finely diced
• 1 garlic clove, minced
• ¼ tsp chilli powder (or to taste)
• A pinch of ground cumin
• 1 x 400g tin haricot beans, drained and rinsed (around 235g drained weight)
• A good pinch of salt
• Juice of ½ lime
• Chopped coriander leaves with extra to serve

For the pico de gallo

• 100g red onion, finely diced
• 1 jalapeño chilli, deseeded and finely diced
• A pinch of salt
• Juice of 1 lime
• 100g ripe tomatoes, finely diced
• A good handful of chopped coriander

For the tacos

• 70g cooked chorizo ring, finely diced
• 8 small corn tortillas
• 1 large ripe avocado, peeled, stoned and sliced

1. To make the refried beans, add the oil to a saucepan over a medium heat, then add the onion and fry gently for around 5 minutes until softening. Add the garlic and spices and stir well, letting them fry out for about a minute, before adding the beans and 2-3 tablespoons of water. Leave to simmer, covered, for about 10 minutes.

2. Next, take a fork and start to mash the beans up, so the whole mix gets lovely and thick. You want to be able to spoon it onto the tacos and spread it, like hummus. If it's a little too thick, add a splash more water; if it's too runny, just let it cook out for a little longer. When it's perfect, remove from the heat, add the salt and a squeeze of lime juice along with some chopped coriander, then leave to one side.