Set your oven to 160°C/Fan 140°C/Gas 3. Unwrap the tortillas, then pop them in a square of foil or baking paper and loosely wrap them. Place the tortilla parcel in the oven to warm up while you make the toppings.

Halve the green pepper, scoop out the seeds and white pith, and finely chop the pepper. Dice the tomatoes. Place a medium pan on a medium heat and add ½ tbsp olive oil. Add the diced veg and season with a pinch of salt. Fry, stirring often, for 6-7 mins till the veg start to soften.

Meanwhile, halve the chilli, scrape out the seeds and white pith for less heat, then finely chop the chilli. Drain the black beans and rinse them.

Stir the chilli into the veg with 2 tsp Cajun seasoning. Fry, stirring, for 1 min. Tip in the black beans and pour in 150ml cold water. Pop a lid on the pan (or use a baking tray if you don't have a lid) and simmer for 5-8 mins, stirring now and then, till the sauce thickens.

When the sauce has 3-4 mins left to cook, place a large frying pan on a medium-high heat. Add 1 tbsp olive oil and crack in the eggs. Pop a lid on the pan (or cover it with a baking tray) and fry for 2-4 mins, till the eggs are as a set as you prefer.

Taste the black bean sauce and add a pinch of salt if you think it needs it. Place the warm tortillas on 2 warm plates and top with the black bean sauce. Finish with 2 fried eggs each and serve.