This recipe takes some long-life pantry items, freshens them up with a bit of chunky salsa, and boom! A gourmet meal that makes a perfect leftover plate for breakfast, lunch or dinner the following day.
Serves 4
2 x 400g cans black beans, drained and rinsed
400g can sweetcorn, drained
1 heaped tsp each salt, onion powder, garlic powder, ground coriander, ground cumin and sweet smoked paprika
100g vegan soft cheese, plus extra for the topping
10-12 wheat tortillas (about 12cm)
450g jar chunky tomato salsa
100g vegan hard cheese, grated small handful of coriander, finely chopped (optional)
FOR THE TOPPING
1 ripe avocado, stoned, peeled and finely chopped
1 tomato, finely chopped
¼ fresh or pickled red onion, finely chopped handful of coriander leaves, finely chopped handful of fresh sliced or pickled jalapeño, finely chopped
1 Heat the oven to 200C/180C fan/gas 7. Combine the beans, sweetcorn, salt and spices in a large bowl. Add the soft cheese and use a potato masher to combine.
Diese Geschichte stammt aus der January 2021-Ausgabe von BBC Easy Cook.
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Diese Geschichte stammt aus der January 2021-Ausgabe von BBC Easy Cook.
Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.
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