1 tbsp chopped coriander, plus extra leaves to serve
4 small soft corn and flour tortillas
75g feta, crumbled (optional)
4 tsp hot sauce, or to taste
Set aside the pale green bits of the spring onions after finely slicing them. Finely chop the white sections of the spring onions and combine with the olive oil in a frying pan. Set the pan over a low heat and sauté the onions for 2 minutes, stirring occasionally. Cook for another 2 minutes after adding the cumin and a touch of salt. Stir in the drained black beans, cook for a minute or two, then remove from the heat, season to taste, and mash the beans with the back of a wooden spoon.
Mash the avocado flesh with a fork and half a lime juice, half a sliced chile, and chopped coriander.Season well.
Fill a deep frying pan with water at least 5cm deep to poach the eggs. Bring to a boil, then lower to a low heat and keep warm. Place the eggs in the water, leaving enough space between them, and poach for 4 minutes, or until the whites are set but the yolks are still runny in the middle. Drain on a kitchen towel after removing with a slotted spoon.
Return the frying pan to a medium heat after cleaning and drying it. Toasted the tortillas for 1 minute on each side, or until crisp, in batches if necessary.
Spread the black bean mixture over each tortilla, then top with a spoonful of crushed avocado. A poached egg, sliced spring onion, sliced chilli, extra coriander leaves, crumbled feta (if using), and spicy sauce to taste complete the dish. To serve, cut the remaining half lime into four wedges.