Mexican Tortilla Stack
with Homemade Guacamole and Black Bean Salsa
Head Chef Patrick doesn’t like fuss. He’s always telling us that the best kind of food is simple, soulful grub that makes you feel loved. That said, every dinner is a chance to practice your presentation skills. Bigger plates are a great way of framing your food and a sprinkle of herbs or a drizzle of olive oil at the end gives everything a bit more pizzaz. For this recipe, we took classic Mexican ingredients and played with the presentation to create something that’s as tasty to the eye as it is to the tongue. Arriba!
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
⅓
Diced Chorizo
3
Super Soft Tortillas with Whole Wheat
(Contains Cereals containing gluten)
1
Chopped Tomatoes
1
Mexican Spice
1
Organic Black Beans
1
Avocado
1
Lime
5
Coriander
½
Red Onion
1
Yellow Pepper
Nutritional information
Utensils
Instructions
Peel and finely dice the onion and roughly chop the coriander. Drain and thoroughly rinse the black beans. Slice the pepper into thin matchsticks (discard the core). Cut across the matchsticks to create very small cubes of pepper.
Heat ½ tbsp of olive oil in a non-stick pan on medium heat. Once hot, add in the cubed chorizo, all but 1 tbsp of the onion and half the pepper and cook for 4 mins. Add in the tinned tomatoes and stir in the Mexican spice. Stir in ½ tsp of sugar (if you have some) and a pinch of salt and pepper.
Slice lengthways into the avocado until you reach the stone in the middle. Slide the knife around the stone and pull it apart - you should have two neat halves. Scoop out the flesh (scrape the inside of the skin to get that fantastic green colour).
Mash the avocado with a fork until it has a nice, spreadable consistency. Add a pinch of salt and pepper with a little squeeze of lime juice. Mix in 1 tbsp of chopped coriander. Taste for seasoning and add more lime and salt if needed.
Mix half the black beans into the tomato sauce. Once the tomato sauce has thickened up (about 10 mins), turn off the heat. Once off the heat, stir in 2 tbsp of the chopped coriander. Tip: The water in the sauce should have disappeared, leaving a nice, chunky salsa.
Mix the remaining black beans with the remaining diced pepper. Stir in 1 tbsp of chopped coriander and the remaining tbsp of diced onion. Squeeze over a bit of lime juice and stir in 1 tbsp of olive oil. Season with a pinch of salt and pepper.
Stick the tortillas in the oven on 100 degrees for a few mins to warm up. Cut the tortillas into quarters. Lay a quarter on each plate and cover in a spoonful of salsa.
Lay on another quarter of the tortilla and spread on a thin layer of guacamole. Keep layering the tortilla, guacamole and salsa. Finally spoon the black bean mixture and remaining coriander over the top of each stack. Ándale!
