South American-style guacamole with popped black beans

Name: South American-style guacamole with popped black beans
Yield: 3
Cuisine: mexican
Ingredients: ½ x 400 g tin of black beans; 2 ripe avocados; 1 lime; 1 tomato; 1 small garlic clove; ½ a small red onion; ½ a bunch of coriander; 25 g mixed seeds; vegetable crudités and seeded crispbreads to serve

With lime, red onion & coriander

“This is a great sharing dish and super quick to make – serve with crunchy, seeded flatbreads, crackers or your favourite crudités. ”

Serves 3

DifficultyNot too tricky

Jamie Magazine Mexican

Nutrition per serving

Calories 83 4%
Fat 7.7g 11%
Saturates 1.6g 8%
Sugars 1g 1%
Protein 1.5g 3%
Carbs 1.9g 1%
Fibre 0.3g -

Of an adult's reference intake

Jamie Magazine

By Jamie Oliver

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Ingredients

½ x 400 g tin of black beans
2 ripe avocados
1 lime
1 tomato
1 small garlic clove
½ a small red onion
½ a bunch of coriander
25 g mixed seeds
vegetable crudités and seeded crispbreads , to serve

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Jamie Magazine

By Jamie Oliver

Tap For Ingredients

Method

Place a large non-stick frying pan over a high heat. Drain the black beans, then add them to the hot pan. Cook for 5 minutes, shaking the pan occasionally, until the beans are crisp and begin to pop.

Peel and destone the avocados, then smash in a bowl and squeeze in the lime juice. Finely chop the tomato, peel and finely chop the garlic and onion, then finely chop the coriander. Add all this to the avocado, mix well and season to taste.

Spread the guacamole over a serving plate and sprinkle over the popped beans and mixed seeds. Serve with crunchy veggies and seeded crispbreads on the side for dipping