Enjoy a Mexican-inspired lunch that’s packed with flavour. As well as being quick to make, these are healthy, low in calories, plus three of your 5-a-day
Prep:5 mins
Serves 2
1 small red onion, halved and thinly sliced1 lime, ½ juiced, ½ cut into wedges to serve½ tbsp rapeseed oil, plus a drop1 large garlic clove, finely grated2 tsp smoked paprika1 tsp ground cumin400g can black beans1 tomato, chopped1 tbsp tomato purée1 tsp vegetable bouillon powder2 large wholemeal tortillas1 avocado, peeled, stoned, halved and sliced2 tbsp chopped coriander, plus a few sprigs to serve
STEP 1Combine half the onions with the lime juice in a non-metallic bowl and set aside to pickle.STEP 2Heat the oil in a non-stick pan over a medium heat and cook the remaining onions for a few minutes until softened. Add the garlic and spices, stir for a few seconds, then tip in the beans along with the liquid from the can. Stir in the chopped tomatoes, tomato purée and bouillon powder, and cook over a low heat for 8 mins, or until the beans have softened and the liquid has reduced. Mash the beans roughly to break some of them down and thicken the mixture.STEP 3Rub a drop of oil over a large non-stick frying pan using a sheet of kitchen paper, and put one tortilla in the pan. Spread over the bean mixture, then cook over a low heat for 2 mins until the tortilla is crisp and golden. Stir the avocado, coriander and pickled onions together, then scatter this over the bean mixture and press the other tortilla on top, tucking the edges in to enclose the filling. Carefully flip over using a wide spatula and cook for 2 mins more until crisp. Slide onto a plate and cut into triangles. Serve with the lime wedges for squeezing over, and garnish with coriander sprigs, if you like.
