The Mindful Chef’s Mexican Veggie Breakfast


Follow this recipe for a nourishing, super-tasty and well-balanced vegetarian breakfast, full of good fats, iron and protein

Smoky fibre-rich black beans are spiced with paprika and chilli flakes to fire up your metabolism, and mixed with wilted spinach. Top the black beans with sliced avocado, fresh tomato salsa and soft poached eggs for the ultimate finishing touch.

• 2 spring onions
• 120g ripe plum tomatoes
• Handful of fresh coriander
• Juice of 1 lime
• Coconut oil
• 240g drained black beans
• ½ tsp smoked paprika
• ¼ tsp chilli flakes
• 80g spinach
• 2 eggs
• 1 avocado
• Sea salt and black pepper

1 To make the tomato salsa, finely slice the spring onions, dice the tomatoes and roughly chop the coriander, then place in a bowl with half the lime juice.
2 Heat 1 teaspoon of oil in a frying pan on a low–medium heat. Add the drained black beans, smoked paprika and chilli flakes, season with sea salt and black pepper and cook for 5 minutes. Add the spinach and cook for a further 2 minutes, until wilted. Stir in the remaining lime juice.
3 Meanwhile bring a saucepan of water to a gentle simmer. Create a gentle whirlpool in the pan with a spoon, then carefully break the eggs into the middle, one at a time. Cook for 3–4 minutes, until the white is cooked, then remove from the pan.
4 Peel and de-stone the avocado and thinly slice. Place the spicy black beans on warm plates, layer over the avocado slices, spoon over the fresh tomato salsa and top with the poached eggs.
5 Sprinkle with a pinch of sea salt and black pepper and serve.

Recipe taken from Mindful Chef Eat Well, Live Better: The number 1 healthy eating book of 2017, by Myles Hopper and Giles Humphries. Published by Century, RRP £20. Purchase from Amazon, here and to find out more about Mindful Chef, visit:

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