Black bean, tortilla and avocado salad with roasted tomato salsa

Name: Black bean, tortilla and avocado salad with roasted tomato salsa
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 4 ripe medium tomatoes; 1 jalapeño chilli; 3 garlic cloves, unpeeled; ½ lime, juice; 3 corn tortillas; 2 tbsp sunflower oil; 1 ancho chilli; 1 onion, finely chopped; ½ 28g pack coriander, stalks finely chopped, leaves roughly chopped; 400 g can black beans, drained and rinsed; 60 g salad leaves (about 60g); 1 avocado, finely sliced

A Mexican-style salad, this features two of the country's staples: corn, in the home-made tortilla chips, and black beans. Together they provide a complete protein and are paired in many Mexican dishes such as burritos, tacos and soups. For extra zing, finish with a scattering of feta cheese.

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Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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Ingredients

4 ripe medium tomatoes
1 jalapeño chilli
3 garlic cloves, unpeeled
½ lime, juice
3 corn tortillas
2 tbsp sunflower oil
1 ancho chilli
1 onion, finely chopped
½ 28g pack coriander, stalks finely chopped, leaves roughly chopped
400g can black beans, drained and rinsed
60g salad leaves (about 60g)
1 avocado, finely sliced

Method

Preheat the oven to 200˚C, gas mark 6. To make the salsa, put the tomatoes, jalapeno chilli and garlic in a frying pan over a high heat. Dry-fry for 10 minutes, turning every so often, until blackened all over. Carefully transfer to a plate then, when cool enough to handle, peel the garlic and destalk the chilli. Put the garlic and chilli in a food processor and whizz until smooth. Add the tomatoes and pulse until finely chopped. Stir in the lime juice and season with salt; set aside.
Use 1 tbsp oil to brush both sides of the tortillas, then cut into triangles with scissors. Arrange in a single layer on a baking sheet (or 2), season with salt and bake for 8-10 minutes. Put the ancho chilli in a bowl, cover with boiling water and soak for 10 minutes.
Meanwhile, heat the remaining 1 tbsp oil in a large pan over a low heat. Add the onion with a pinch of salt and soften gently for about 7 minutes, until translucent. Drain the chilli and, when cool enough to handle, discard the stalk and seeds. Finely chop the flesh then add to the onion with the coriander stalks; cook for about 2 minutes, until fragrant. Add the drained beans and cook over a medium heat for a few minutes until heated through; season. Arrange most of the salad leaves on a platter with the avocado slices and tortilla chips. Scatter over the beans, followed by the tomato salsa. Finally, scatter over the coriander leaves and remaining salad leaves, plus a little feta, if liked.