This is a great vegetarian dish that we first tried while on an adventure in Norway. It is easy to make since the only thing you have to cook is the bean stew and fry the eggs. It's good for four adults if you're not too hungry or as a snack. Otherwise, just double the recipe or get small friends. Don't be afraid to spice it up by adding some extra chili if that is your taste.
Start by chopping the onion and the garlic. Put them in the pan and fry it for a few minutes until the onion is a bit soft without giving it too much color. Add the chipotle paste, the chili flakes and the paprika powder and let it fry for a second or two to let the flavors start kick in. Next, add the beans, the water and the stock and start to mash the beans with the back of a fork, spoon, spork or whatever comes in handy in nature. At this point, the dish will most probably look like something you would create in the sandbox when you where a kid at daycare. Don't stress, we will eventually get there! Let the stew cook for at least ten to fifteen minutes while doing the occasional stir to avoid it become burnt. It should cook until it's firm and not too watery, but somewhat the same texture as porridge.
While the stew is cooking, you can fry the eggs. If you only have one pot with you, one tip is to fry the eggs before you make the stew since they don't have to be warm. I would suggest frying them on both sides for a less smudgy experience.
Next up is the avocado. Split the avocado in half, slice it, spoon it out. Whatever technique you use, the important thing is to get the green, good stuff out. The skin of the avocado is not too tasty! Now is also the time to slice up a lime.
By now the stew should be firm, nice and in a porridge kind of texture. If it is, it's finished! Take a tortilla wrap, spread some of the stew on it, add an egg and some avocado on top and finish with a squeeze of lime, a bit of chipotle tabasco and lots of fresh coriander. Wrap it up, serve it to family and friends and start enjoying!