Black bean, tortilla and avocado salad with roasted tomato salsa

Black bean, tortilla & avocado salad with roasted tomato salsa

Name: Black bean, tortilla & 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 clove/s garlic cloves; ½ lime, juice; 3 wheat & corn tortillas; 2 tbsp sunflower oil; 1 onion, finely chopped; 25 g coriander, stalks finely chopped, leaves roughly chopped; 2 tsp chipotle chilli paste; 420 g can black beans, drained and rinsed; 60 g pack salad leaves; 1 avocado, thinly 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.

4.5 out of 5 stars(2) Rate this recipe

VegetarianHealthyLow in saturated fat2 of your 5 a day6 plant varieties

Serves4
CourseMain meal
Prepare10 mins
Cook25 mins
Total time35 mins

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4 ripe medium tomatoes
1 jalapeño chilli
3 clove/s garlic cloves
½ lime, juice
3 wheat & corn tortillas
2 tbsp sunflower oil
1 onion, finely chopped
½ x 25g coriander, stalks finely chopped, leaves roughly chopped
2 tsp chipotle chilli paste
420g can black beans, drained and rinsed
60g pack salad leaves
1 avocado, thinly sliced

Preheat the oven to 200ºC, gas mark 6. For the salsa, put the whole tomatoes, jalapeño and garlic into a frying pan over a high heat and dry fry for 10 minutes, turning occasionally until blackened all over. Remove the garlic and chilli after 7 minutes if needed. Carefully transfer to a plate to cool. Peel the garlic, destalk the chilli, then whizz in a food processor until smooth. Quarter and add the tomatoes, then pulse until finely chopped. Stir in the lime juice and season with salt.
Brush both sides of the tortillas with 1 tbsp oil, then cut each into 8 triangles. Arrange in a single layer on a large baking sheet, season with salt, then bake for 7-10 minutes until golden.
Meanwhile, heat the remaining oil in a large pan over a low heat. Add the onion with a pinch of salt and soften gently for 5-7 minutes, until translucent. Add the coriander stalks, cook for about 2 minutes until fragrant, then stir in the chipotle paste. 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, then the tomato salsa, coriander leaves and remaining salad leaves and some feta or soured cream, if liked.