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Mexican black beans with spicy avocado and grilled tortilla

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Serves: 4
Time to make: 45 mins

Total cost: $ 16.80 / $ 4.20 per serve

(at time of publication)


Mexican black beans with spicy avocado and grilled tortilla

  • Ingredients

  • Nutrition Info.(per serve)

  • oil spray
  • 1 large onion, finely chopped
  • 1 large carrot, peeled, diced
  • 1 small courgette, trimmed, diced
  • 2 cloves garlic, minced
  • 1/2-1 teaspoon Mexican seasoning, plus extra 1/4 teaspoon
  • 2 tablespoons no-added-salt tomato paste
  • 2 x 400g cans black beans, drained, rinsed
  • 400g can no-added-salt chopped tomatoes
  • 1/2 firm ripe avocado, diced
  • 2 tablespoons chopped fresh coriander
  • 4 corn tortillas, grilled

  • Nutrition Info

    • Kilojoules 1990kJ

    • Calories 475cal

    • Protein 19g

    • Total fat 12g

    • Saturated fat 2g

    • Carbohydrates 70g

    • Sugars 15g

    • Dietary fibre 16g

    • Sodium 410mg

    • Calcium 110mg

    • Iron 7mg

    Instructions

    1 Spray a large saucepan with oil. Set over a medium heat. Add onion, carrot and courgette. Cook, stirring occasionally, for 5-6 minutes or until soft. Add garlic and Mexican seasoning. Cook, stirring, for 1 more minute. Add tomato paste and cook for 1 more minute.

    2 Add black beans and tomatoes to saucepan with 1 cup water. Bring to the boil, reduce heat and simmer for 20 minutes or until mixture is thick.

    3 Meanwhile, combine extra chilli powder with avocado and coriander in a medium-sized bowl.

    4 Place 1 grilled tortilla on each serving plate. Top with bean mixture and spicy avocado. Serve immediately.


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    Variations

    Make it gluten free: Use gluten-free Mexican seasoning and tomato paste.

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    Author: Chrissy Freer -
    Photographer: Mark O'Meara
    First published: Jun 2014
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