This recipe is a shortened and more simplified version of the classic Mexican flavours of salsa, guacamole and black beans served on a bed of nachos. It is made without any cheese so it is low in fat (most of the fat comes from the healthy avocado) and suitable for vegans. I’ve added some sun-dried tomatoes to the salsa for a sweeter, more tangy and rich flavour. This recipe comes together in a matter of minutes, which makes it an ideal everyday healthy snack! Tastes great with a side dish of crispy nachos.
2 medium avocado halves without the skin
4 tablespoons cooked (or tinned) black beans
For the salsa you will need:
3-4 medium/large tomatoes, roughly chopped, excess water removed
1 garlic clove, chopped
3 tablespoons finely chopped sun-dried tomatoes
3 tablespoons chopped fresh coriander (leaves and stems)
2 green onions, chopped
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/3 teaspoon cayenne pepper
Salt and pepper to taste
Place all the salsa ingredients in a blender and process for a few seconds just enough to combine the ingredients. Use the salsa straight away or pop in the fridge for half an hour until it becomes more solid. Spoon the mixture onto the avocado halves, sprinkle with the black beans and serve. Makes 4 portions.