Nachos, black bean and avocado salad
This Tex Mex-style salad is perfect as a sharing plate and ideal as a barbecue side.
Serves: 6 Preparation: 25 minutes Cooking: 25 minutes
INGREDIENTS
For the pickled onion salsa 2 tbsp white wine or cider vinegar
1 tbsp golden caster sugar 1 red onion, finely sliced Pinch of salt
For the black beans
1 tbsp vegetable oil
1 red onion, finely chopped 400g tin black beans, drained and rinsed
2 tsp smoked paprika
2 tsp clear honey (or maple syrup for a vegan version) For the guacamole
3 ripe avocados
Zest and juice 1 lime
½ small chilli, finely chopped 1 salad tomato, finely chopped
1 small garlic clove, finely chopped
To serve:
2 x 200g bags tortilla chips blue/yellow chips
100g grated Cheddar cheese – omit to make vegan or use vegan cheese
1 - 2 red chillies, deseeded and thinly sliced
For the salad:
2 salad tomatoes, seeds removed, roughly chopped 3 radishes, thinly sliced
METHOD
First make the pickled onion salsa by mixing the vinegar, sugar and a pinch of salt in a bowl. Whisk to dissolve the sugar and salt then add the onion, mix well and set aside.
Then make the beans: heat the oil in a frying pan and add the onion. Cook for 3 minutes until soft then stir in the beans, paprika, honey and cook for another few minutes. Set aside.
Next make the guacamole: halve two of the avocados, remove the stones, spoon out the flesh and mash. Stir in half of the lime juice and zest, chilli, coriander, chopped tomato and garlic. Set aside.
Halve the remaining avocado, scoop out the flesh and chop into chunks, drizzle with the remaining lime juice.
Preheat oven to 200°C. Using a large ovenproof dish layer the tortilla chips, beans, cheese and most of the chilli. Bake for 15 minutes.
Drain most of the liquid from the onions (discard) add the tomatoes, radishes and toss together. Remove the nachos from the oven and scatter over the salsa. Spoon over the guacamole, avocado chunks and serve garnished with sprigs of coriander.
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