Jamie Magazine
By Jamie Oliver
30 mins
Not Too Tricky
serves 4
About the recipe
Most of us know it’s 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.
Recipe From
Ingredients
2 mixed-coloured 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
20g feta cheese
Method
- Place the oven on to 180ºC/350ºF/gas 4.
- Place a griddle pan over a high heat and cook the whole peppers, chilli, tomatoes and trimmed spring onions until soft and charred.
- Put the peppers and chilli in a bowl, cover with clingfilm and set aside for 5 minutes.
- 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.
- 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.
- Cut the tortillas into wedges and arrange over two baking sheets. Bake in the oven for 5 minutes, or until golden.
- 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.
- Peel, destone and slice the avocado into wedges, then drizzle with the remaining lime juice.
- Arrange the tortillas in a bowl. Top with the beans, salsa, dressed avocado, feta and pick over the remaining coriander, then serve.
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