Tortilla Stack with Guacamole and Black Bean Salsa
Nutrition per serving
| Calories | 664 kcal |
| Protein | 19.4 g |
| Carbs | 82 g |
| Fats | 31.3 g |
| Saturated Fat | 7.3 g |
| Monounsaturated Fat | 18.2 g |
| Polyunsaturated Fat | 3.7 g |
| Sugars | 11.3 g |
| Fiber | 26.9 g |
| Sodium | 1,300 mg |
Ingredients
| Red Onion | |
| Fresh Coriander | |
| Yellow Bell Pepper (capsicum) | |
| Chopped Tomatoes (canned) | |
| Avocado | |
| Lime | |
| Whole Wheat Tortillas | |
| Fajita Seasoning | |
| Black beans (canned) | |
| Olive Oil | |
| Olive Oil | |
| Sugars, granulated |
Preparations
1. Preheat oven to 100 C (210F)
1. Preheat oven to 100 C (210F)
2. Peel/finely dice onion.
3. Roughly chop the coriander
4. Drain/rinse the black beans in a sieve.
5. Core pepper and dice into small cubes.
Cooking Instruction
1. Heat a tsp of olive oil in a frying pan over medium heat. Add onions (reserving ½ a tbsp), half the peppers and cook for 2 minutes. Add the tinned tomatoes, fajita seasoning and a pinch of sugar and salt and pepper and stir well to combine. Cook for about 5 minutes until thickened.
1. Heat a tsp of olive oil in a frying pan over medium heat. Add onions (reserving ½ a tbsp), half the peppers and cook for 2 minutes. Add the tinned tomatoes, fajita seasoning and a pinch of sugar and salt and pepper and stir well to combine. Cook for about 5 minutes until thickened.
2. To make the guacamole, in a bowl, mash half an avocado until smooth. Add a squeeze of lime juice with a pinch of salt and pepper. Add ½ a tbsp of chopped coriander and adjust seasoning if needed. Set aside.
3. Add ½ the black beans into the tomato sauce and continue to cook until the sauce has reduced and liquids absorbed. Remove from heat, stir in ½ a tbsp of coriander and set aside.
4. To make the black bean salsa, in a bowl, combine the remaining black beans, chopped peppers, onions, a squeeze of lime, ½ a tbsp of olive oil and a pinch of salt and pepper.
5. Place the tortillas on baking tray and heat in the oven for a couple of minutes. Remove and slice into quarters.
6. Place a quarter of the tortilla onto a serving plate and spoon over a tablespoon of the bean salsa.
7. Place another quarter of tortilla and spread a thin layer of guacamole on top. Repeat the same process and end with the bean salsa on top.
8. Serve with a sprinkle of the remaining coriander.