Most of us know avocado is a source of healthy fats, but avocado also offers a good dose of vitamin E, which acts as an antioxidant to protect cells from the damage caused by free radicals.
Love this recepie and used to make it on a weekly basis and now sharing it with you!
Ingredients
2 mixed-colour peppers
1 fresh red chilli
3 ripe tomatoes , on the vine
6 spring onions
1 bunch of fresh coriander
2 limes
extra virgin olive oil
4 corn tortillas
½ teaspoon cumin seeds
Chipotle Tabasco sauce
1 x 400g tin of black beans
1 ripe avocado
20 g feta cheese
2 mixed-colour peppers
1 fresh red chilli
3 ripe tomatoes , on the vine
6 spring onions
1 bunch of fresh coriander
2 limes
extra virgin olive oil
4 corn tortillas
½ teaspoon cumin seeds
Chipotle Tabasco sauce
1 x 400g tin of black beans
1 ripe avocado
20 g feta cheese
Method
1 Place the oven on to 180ºC/350ºF/gas 4.
2 Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
3 Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
4 Dice the tomatoes and spring onions, then add to another bowl. Peel, deseed and dice the peppers and chillies, then add to the tomatoes and spring onions.
5 Pick in a few coriander leaves, season, then mix in a good squeeze of lime juice and a drizzle of oil. Wipe the griddle pan and return to the heat.
6 Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
7 Place a large frying pan over a high heat and toast the cumin seeds for a few seconds. Add the Tabasco sauce and beans and cook for a few minutes, or until thick, stirring occasionally.
8 Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
9 Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.
Hope you enjoyed the post!
Tomorrow another great dish!