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Veggie chilli with crunchy tortilla & avocado salad

Nutritional Information (amount per serving)

Calories
749kcal
Carbs
96.1g
Sugar
16.7g
Fat
25.2g
Saturates
4.8g
Protein
29.1g

Serves 4   Approx time: 15   Difficulty: super easy

Ingredients

For The Chilli And Rice

  • 1 dried smoked chipotle or ancho chilli
  • ½ fresh red chilli
  • 1 red onion
  • 1 teaspoon sweet smoked paprika
  • ½ teaspoon cumin seeds
  • 1-2 garlic cloves
  • 1 big bunch fresh coriander
  • olive oil
  • 2 mixed-colour peppers
  • 1 x 400 g tin of chickpeas
  • 1 x 400 g tin of black beans
  • 700 g passata
  • 1x 250 g pack of cooked mixed long grain & wild rice
  • For The Salad

  • 4 small corn tortilla wraps
  • 2 ripe avocados
  • 3 heaped tablespoons fat-free natural yoghurt, plus extra to serve
  • 2 limes
  • 1 romaine lettuce
  • ½ cucumber
  • 1 fresh red chilli
  • 1 handful ripe cherry tomatoes
  •  

    Method

    Ingredients out • Oven at 200°C/400°F/gas 6 • Food processor (bowl blade) • Lidded casserole pan, high heat • Stick blender

    START COOKING
    Put the chillies, peeled and halved red onion, paprika and cumin seeds into the processor, squash in the unpeeled garlic through a garlic crusher, then add the coriander stalks (reserving the leaves) and 2 tablespoons of oil, and whiz until fine • Tip into the pan, then add the deseeded and roughly chopped peppers, drained chickpeas and black beans, a pinch of salt and pepper and the passata, stir well and put the lid on • Fold the tortillas in half, slice into 0.5cm strips, sprinkle on to a baking tray and pop in the oven until golden and crisp

    Put most of the coriander leaves, a pinch of salt and pepper, half a peeled avocado, the yoghurt and the juice from 2 limes into a jug and whiz with a stick blender until silky • Check and adjust the seasoning of the chilli, leave the lid off • Remove the tortillas from the oven into a bowl, cut the lettuce into chunky wedges and add to the bowl • Scoop and dot over curls of avocado • Peel the cucumber into ribbons and finely slice half a chilli, then scatter both over the top

    Make a well in the middle of the chilli and tip in the rice, then pop the lid on for the last few minutes to warm the rice through • Pour the dressing over the salad, pick over the remaining coriander leaves, finely slice the remaining chilli and sprinkle over the top along with the halved cherry tomatoes, then toss everything together • Serve with dollops of yoghurt

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