Weekend Breakfast should be a leisurely affair. Sadly even at weekends we’re rushed.

Here’s my under 30 minute Tostadas which I love. It’s a lovely vegetarian recipe that has scope for modification. Enjoy.

To serve two you will need:

4 mini Tortilla wraps (or 2 large if you cannot find mini ones)

1 TBSP oil (to fry the wraps in)

1 TSP oil (to fry the refried beans in)

1 400 grams red kidney bean tin rinsed and drained

1 small onion chopped

1 TBSP coriander seeds crushed

1 TBSP cumin seeds crushed

1 TSP salt (add more or less according to taste)

50 ml of water

TOPPINGS:

1 tomato diced

1 red onion (small) diced

Sour cream (2-4 TSBP)

2 TBSP cheese-coursely grated

1 TBSP chopped coriander leaves

2/4 fried eggs-sunny side up

Chili sauce (optional)

1) Heat a large frying pan on a low flame. Add one TBSP of oil. Fry the Tortilla wraps individually until golden brown. Plan on kitchen paper to drain.

2) Add the additional 1 TSP of oil to the pan. Increase the heat to a medium flame. Now add the diced onion, crushed coriander and cumin. Fry until translucent. Watch the onions do not burn. Add the kidney beans. Fry for 3/5 minutes. Now using a wooden spoon gently mash the beans. Keep stirring to avoid the beans burning. You can also use a potato masher if you have one to hand. Mash well to create a mash. Add the water and stir in. Add the salt and taste to adjust.

3) Fry the eggs. Drain on kitchen paper.

4) Now place the Tortillas on a plate. Add the beans and spread over the Tortilla.

5) Add the tomatoes, onions, and egg. Sprinkle over the coriander leaves and cheese. Serve.