Mexican Tortilla Stack with 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 practise 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 pizazz. 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
½
Red Onion
3
Coriander
1
Organic Black Beans
1
Yellow Pepper
1
Chopped Tomatoes
1.5
Mexican Spice
1
Avocado
½
Lime
4
Corn Tortilla
(Contains Cereals containing gluten)
Nutritional information
Utensils
Instructions
Peel and finely chop the red onion and roughly chop the coriander. Drain and thoroughly rinse the black beans. Discard the core of the pepper and slice into thin matchsticks. Cut across the matchsticks to create very small cubes of pepper.
Heat 1 tsp of olive oil in a non-stick frying pan on medium heat. Once hot, add all but 1 tbsp of the onion and half the pepper and cook for 4 mins. Add in the chopped tomatoes and stir in the Mexican spice. Stir in ½ tsp of sugar(if you have some) and a pinch of salt and black pepper.
To make the guacamole, 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. Take out the stones then 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 the 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 1 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 chopped pepper. Stir in 1 tbsp of the chopped coriander and the remaining chopped onion. Squeeze over a bit of lime juice and stir in 1 tbsp of olive oil. Season with a pinch of salt and black pepper.
Stick the tortillas in your oven on 100 degrees for a few minutes to warm up. Cut the tortillas into quarters. Lay a quarter on each plate and cover with a spoonful of salsa.
Lay on another quarter of the tortilla and spread on a thin layer of guacamole. Keep layering the tortilla, salsa and guacamole. Finally spoon your black bean mixture and any remaining coriander over the top of each stack. Ándale!
