Vegetable & black bean stir-fry
Per Serving (serves 2):
2 tsps ghee or coconut oil
1 small red onion, sliced
1 red bell-pepper, diced
80g closed cup mushrooms, sliced
2 garlic cloves, finely chopped
a pinch of sea salt
1 tsp paprika
100g (drained weight) tinned black beans, rinsed and drained
60g (drained weight) tinned sweetcorn, drained
juice of 1 lime
a pinch of ground black pepper
1 medium-sized avocado, sliced
a small handful of fresh coriander, finely chopped
Heat half of the ghee / oil in a frying pan over a medium heat. Add the red onion and bell-pepper and fry gently for 3-4 minutes, stirring occasionally. Add the mushrooms and fry for 2 minutes, stirring occasionally.
Add the garlic, sea salt, paprika, black beans and sweetcorn. Cook for 4-5 minutes, stirring occasionally. Add the lime juice, stir well and remove the pan from the heat. Add the ground black pepper.
Heat the remaining ghee/oil in a separate frying pan over a medium heat. Crack the eggs gently into the pan and fry. Using a spoon, carefully baste the yolks with hot oil from the pan. Cook for 2-3 minutes or until the yolks are cooked to your liking.
Plate up the cooked vegetables and beans. Top with the fried eggs and serve with avocado slices. Garnish with fresh coriander. Serve.
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