Mexican salad with tortilla croutons
Black beans make a great salad base - mix them with avocado, tomatoes and coriander Latin American style
Mexican bake
Serves 4
Easy
Prep:
Cook:
Raid your storecupboard and try out this fresh idea for canned beans with fajita spices - top with tortillas and cheese
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- 2 x 400g cans black beansdrained and rinsed
- 35g sachet fajita seasoningof your choice
- 2 x 400g cans chopped tomatoeswith chilli
- 6 tortillas
- 140g Monterey Jack cheeseor cheddar, grated
Nutrition: per serving
- kcal473low
- fat14g
- saturates8g
- carbs64g
- sugars11g
- fibre11g
- protein23g
- salt1.3glow
Method
step 1
Heat oven to 180C/160C fan/gas 4. Heat a non-stick frying pan, add the black beans and fajita spice mix, stir together and cook for 1-2 mins. Add the tomatoes and simmer over a low heat for 10 mins.
step 2
Cut the tortillas in half. Lightly grease a 2-litre baking dish. Spread a third of the bean mixture over the base of the dish, followed by 3 tbsp of the cheese and a layer of tortillas. Repeat the process, finishing with a tortilla layer on top. Sprinkle over the remaining cheese. Bake for 15 mins until golden.
