Warm tortillas topped with a black bean spicy chili and then with a tangy avocado salsa. :) Perfect for snacking, or a lovely light meal in itself.
Recipe source: mostly here.
Last year: Mojito (cocktail) (Cuban) (vegan).
Two years ago: Tomato-basil creamy soup with caprese toast.
Three years ago: baby making and no cooking. :)
Ingredients (makes 2):
- 2 tablespoons vegetable oil
- 300 g pre-boiled black beans
- 50 ml tomato sauce
- salt and pepper to taste
- a shake of Tabasco sauce
- 1/2 teaspoon red wine vinegar
- 1 red chili pepper
- 1 avocado
- a handful of cherry tomatoes
- 1/2 bunch of cilantro leaves
- juice from 1/4 of a lemon
- 2 wheat tortillas to serve
Combine the oil, beans, tomato sauce, vinegar, almost all of the diced chili, Tabasco, salt and pepper in a pan. Cook everything until the sauce reduces and the chili comes together (about 5 minutes).
Peel the avocado and chop it up into small cubes. Slice the cherry tomatoes into wedges. Combine them in a bowl, together with the remaining chopped chili pepper and lemon juice. Season with salt and pepper and the salsa is done.
Heat (dry-fry) the tortillas and transfer them to serving plates. Divide the chili between them and top with the avocado salsa. Sprinkle the cilantro on top. It's done, dig in! :)