- Finely dice the red onion and red pepper. Peel the sweet potatoes and grate them on the coarse side of a cheese grater. Cut cherry tomatoes in half.
- Heat the olive oil in a large frying pan. Add the red onion, crushed garlic, ground cumin, ground coriander and smoked paprika. Cook for a few minutes until soft.
- Add diced red pepper, grated sweet potatoes, halved cherry tomatoes and 100ml water. Cover and cook on medium heat for 5 mins, then cook uncovered for another 5 mins until the potatoes are tender. Add spinach and cook until wilted.
- Break eggs into a bowl and beat. Transfer to pan. Mix all ingredients together and stir constantly. Cook the mixture until the eggs are done.
- Add rinsed and drained red kidney beans. Cook for another minute, then season to taste with lime juice, salt and pepper.
- Share the egg mixture between 4 tortillas adding some chopped fresh coriander leaves on top.
Fold two opposite ends of one tortilla and roll into a wrap. Repeat with the other tortillas. Cut each one in half before serving.. Serve with diced avocado on the side.
Duration It takes 5 mins to prepare and 15 mins to cook.
Ingredients (Organic)
2 tbsp olive oil
½ red onion
2 crushed garlic cloves
2 tsp ground cumin
1 tsp ground coriander
½ tsp smoked paprika
200g sweet potatoes
1 red pepper
100g cherry tomatoes
75g baby spinach leaves
6 eggs
400g red kidney beans
Lime juice to taste
To serve:
4 large tortillas
Fresh coriander leaves
Avocado
