Waitrose and Partners
Black bean, tortilla and avocado salad with roasted tomato salsa

Black bean, tortilla and avocado salad with roasted tomato salsa

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 out of 5 stars(1) Rate this recipe
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,374kJ/ 329kcals

Fat

16g

Saturated Fat

2.9g

Carbohydrates

30g

Sugars

10g

Fibre

10g

Protein

9.6g

Salt

0.9g

Book a slot to see product availability at your nearest Waitrose & Partners store

Book a slot
Rating details

Rate this recipe

Select your rating

Overall rating (4/5)

4 out of 5 stars1 rating