Dinner

Black Bean Tortilla with Tomato Salsa and Fresh Herbs Recipe

BySophie Carsel January 22, 2026January 22, 2026

Introduction

This black bean tortilla with salsa is a flavorful and nutritious dish perfect for any meal of the day. Packed with smoky spices, fresh herbs, and a tangy salsa, it offers a satisfying combination of textures and tastes. It’s easy to prepare and makes a great healthy option for lunch or dinner.

A round, thick, golden-brown frittata is cooked in a black frying pan with an orange handle, showing a slightly crispy, textured surface with small dark spots from the ingredients mixed inside. On top, a small pile of fresh green arugula leaves adds a bright contrast, placed in the center of the frittata. The pan sits on a white wooden board on a white marbled surface, and next to it is a spatula with a wooden handle. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g can chopped tomatoes
1 onion, finely chopped
1 red chilli, halved, deseeded and finely chopped
2 tsp smoked paprika
15g (½ pack) coriander, finely chopped
6 Kalamata olives, thinly sliced
½ lemon or lime, juiced
2 x 400g cans black beans, drained
3 garlic cloves, finely grated
2 tsp ground cumin
2 tsp ground coriander
6 large eggs
1 tbsp rapeseed oil
4 generous handfuls of rocket

Instructions

Step 1: Pour the chopped tomatoes into a pan and stir in the finely chopped onion, half of the red chilli, and the smoked paprika. Cook over low heat for 10 minutes until it thickens slightly.
Step 2: Remove three-quarters of the tomato mixture and transfer it to a bowl. Stir in 2 tablespoons of the chopped coriander, the Kalamata olives, and the lemon or lime juice to make the salsa.
Step 3: Meanwhile, heat the grill. In another bowl, combine the drained black beans with the remaining chilli, garlic, ground cumin, and ground coriander.
Step 4: Beat the eggs and add them to the bean mixture along with the reserved quarter of the tomato salsa and the remaining coriander. Season lightly with salt. Use a hand blender or potato masher to lightly blitz or mash some of the beans, creating a chunky texture.
Step 5: Heat a 24cm non-stick frying pan with the rapeseed oil over medium heat. Pour in the bean and egg mixture and cook gently for 5 to 7 minutes until the base is set.
Step 6: Place the pan under the grill for about 5 minutes until the top is cooked and slightly browned.
Step 7: Carefully remove the tortilla from the pan, transfer it to a plate, and cut into four wedges. Serve two wedges with half of the remaining salsa and a handful of fresh rocket. Keep the rest chilled for the next day.

Tips & Variations

For a spicier kick, leave the chilli seeds in or add a pinch of cayenne pepper to the bean mixture.
You can substitute Kalamata olives with black olives or omit them for a milder flavor.
Add a handful of grated cheese to the bean and egg mixture for a richer taste.
Use fresh tomatoes and blend them for the salsa if canned tomatoes aren’t available.

Storage

Store any leftover tortilla in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through. The salsa can be stored separately in the fridge for up to 3 days. Enjoy chilled or at room temperature for best flavor.

How to Serve

A round frittata cooked in a black pan with an orange handle sits on a white marbled surface. The frittata has a golden-brown top with small dark spots showing bits of vegetables or herbs inside. On top in the center is a small pile of fresh green arugula leaves. Beside the pan, there is a metal spatula with a white handle resting on the white marbled surface. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dish vegan?

You can make it vegan by omitting the eggs and replacing them with a chickpea flour batter or tofu scramble, though the texture and flavor will differ slightly.

Is it possible to prepare this recipe ahead of time?

Yes, you can prepare the salsa and bean mixture in advance. Cook the tortilla fresh for best texture, or fully cook and store it in the fridge to reheat later.