A SMALL HANDFUL OF CORIANDER LEAVES
A SQUEEZE FROM HALF A LIME
ONE RIPE AVACADO
ONE SMALL TOMATO
HALF A RED CHILLI
Add all of the above to a bowl and mush around to combine the flavours, easy as that. I like to add a lot of chilli as I’m a great lover food with a kick of heat. You can put red onion in too but I avoid that stuff like the plague.
BLACK BEAN QUESADILLAS
MISSION DELI MINI WRAPS
WAHACA SMOKY CHIPOTLE CHILE SAUCE
ONE CAN OF BLACK BEANS
HANDFUL OF CHEDDAR CHEESE
First up, mash half the can of black beans, then mix with the leftover whole beans from the can.
Spread the chipotle sauce onto the tortilla, leaving an edge for it to crisp up.
Smooth on a layer of the black bean mix.
Sprinkle on the cheddar cheese and pop another tortilla on top to create a lid.
Add a little oil to a small frying pan (smaller pans are best as they stop the cheese from melting out) and fry on both sides until golden brown.
Serve up with fresh lettuce dressed with tabasco, a dollop of sour cream and your guacamole creation.
Once you’ve tried these I guarantee you will become addicted, they are so good. Just leave them to cool for a couple of minutes before cutting them into triangles as otherwise you will make a right old mess.