This speedy veggie stir-fry is super easy to make, packed with vegetables and full of flavour.
Each serving provides 103kcal, 3g protein, 7g carbohydrate (of which 7g sugars), 6g fat (of which 0.7g saturates), 3.5g fibre and 1.4g salt.
- 2 tbsp sunflower oil
- 4 spring onions, cut into 4cm/1½in lengths
- 1 garlic clove, crushed
- piece fresh root ginger, about 1cm/½in, peeled and grated
- 1 carrot, cut into matchsticks
- 1 red pepper, cut into thick matchsticks
- 100g/3½oz baby sweetcorn, halved
- 1 courgette, cut into thick matchsticks
- 150g/5½oz sugar-snap peas or mangetout, trimmed
- 2 tbsp hoisin sauce
- 2 tbsp low-salt soy sauce
Preheat the oven to 200C/180C Fan/Gas 6.
Brush both sides of the tortillas with sunflower oil. Cut them in half to make eight semi-circles, then stack them and slice into 2cm/¾in strips.
Spread the strips of tortillas in a single layer on a baking sheet and bake for 7 minutes, turning halfway through cooking, until they are light golden brown. Leave to cool and crisp up on the baking sheet.
Mix the onion, lime zest and juice and a good pinch of salt together in a bowl and leave for 5 minutes. Stir in the black beans, cherry tomatoes, coriander and chilli. You can add more or less chilli depending on how hot you like it. Check the seasoning.
In a second bowl, lightly beat the eggs and season with salt and pepper.
Place a wide non-stick pan over a medium heat and add the butter. When melted, add the eggs and gently scramble. When just cooked, remove from the heat and sprinkle over half the tomato mixture, half the cheese and half the tortilla strips. Give the mixture a quick stir, then spoon onto serving plates. Top with the remaining tortilla strips, cheese, sour cream and finally the rest of the tomato mixture.