Name: Mexican Nacho Plate
Yield: Makes 2 portions
Ingredients: 1 squeeze of lemon juice; 1 avocado, peeled and pitted; corn chips, to serve; salt; 240 g (8½ oz) drained tinned black beans; 1 splash of Plant Cream; 1 tablespoon fajita spice mix; 1 pinch of salt and freshly cracked black pepper; ½ chilli, chopped; 300 g (10½ oz) cherry tomatoes, halved; lime wedges, to serve (optional); ½ shallot, finely chopped; 30 g (1 oz) coriander (cilantro) leaves, chopped

Preparation info

Makes
2
portions

Difficulty
Easy

Appears in

7 Day Vegan Challenge: The easy guide to going vegan

By Bettina Campolucci Bordi

Published 2019

About

Take 10 minutes out of your time to make this plate of deliciousness, put on a great movie, relax and indulge yourself.

Ingredients

240 g (8½ oz) drained tinned black beans
1 tablespoon fajita spice mix

Method

To make the black beans, put the drained beans in a blender with the fajita spice mix, Plant Cream and a pinch of salt and pulse until well mixed. Scoop out onto a plate and spread evenly. Next mash the avocado with the squeeze of lemon and a sprinkle of salt and put on top of the black beans.

To make the salsa, put the tomato halves in a bowl and add the remaining salsa ingredients. To